Eggplant meatballs with marinara. Place them on the prepared baking sheet and lightly mist the top of the balls with spray. Eggplant meatballs are tasty vegetarian versions of traditional meatballs. Eggplant Meatballs with Easy Marinara Sauce These are made from eggplant (of course), parmesan, garlic, breadcrumbs, parsley and eggs.
Or just do this on a cutting board with a knife. Transfer the eggplant mixture to a large mixing bowl. Eggplant Meatballs in Marinara Sauce is actually a meat-free recipe that is vegetarian and gluten-free. You can cook Eggplant meatballs with marinara using 11 ingredients and 4 steps. Here is how you cook that.
Ingredients of Eggplant meatballs with marinara
- It's 1 of small eggplant.
- Prepare 1 of large egg lightly beaten.
- It's 1/2 cup of cooked cannellini or navy beans (rinsed), smash with fork.
- Prepare 1 of large clove garlic finely chopped.
- It's 1/4 cup of finely chopped basil.
- Prepare 1/4 cup of finely chopped parsley.
- Prepare 1/2 cup of finely grated Parmesan.
- It's of Salt & pepper.
- Prepare 1 cup of panko breadcrumbs.
- Prepare of Olive oil.
- It's 2 cups of marinara (homemade or store bought.
This Eggplant Meatball recipe is made with roasted eggplant, creamy salty parmesan cheese, Italian breadcrumbs and fresh basil and parsley packed into a balls, and then lightly fried, served topped with marinara sauce. When ready to eat, these meatballs can be cooked in marinara sauce directly from the freezer. Try out these Tempeh Meatballs instead!. Recipe Tips Yes, I made eggplant meatballs.
Eggplant meatballs with marinara instructions
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with foil and place the eggplant on top. Use a fork to prick the eggplant 4 times, then place the eggplant in the oven and roast it until it has completely collapsed and a paring knife easily slips into the center, 40 to 50 minutes. Cool the eggplant 20 minutes. Leave the oven on..
- Slice the eggplant in half lengthwise and use a spoon to scoop out the flesh (discard the skin). Place the roasted eggplant in a medium bowl and stir in the egg and beans. Add the garlic, basil, parmesan, 3/4 teaspoon salt and 1/2 teaspoon pepper and stir to combine, then mix in the breadcrumbs..
- Again, line the rimmed baking sheet with a clean sheet of foil and lightly mist it with spray. Shape the eggplant mixture into balls about the size of a golf ball (2 tablespoons per ball; you should get about 16). Place them on the prepared baking sheet and lightly mist the top of the balls with spray. Bake the eggplant balls until they are golden brown and firm, about 20 minutes..
- While the meatballs cook, warm the marinara sauce in a small saucepan. Remove the meatballs from the oven, sprinkle with a little extra parmesan and serve with the marinara sauce. Serve over pasta or not :).
Line a rimmed baking sheet with foil and place the eggplant on top. Scrape the eggplant out of its skin, add to breadcrumb mixture, using a hand blender, combine until it resembles regular meatball mixture. When the meatballs are done, add them to a saucepot with marinara sauce until the marinara sauce is heated all the way through. Toss with zucchini noodles and serve with fresh parsley and vegan parmesan. While the meatballs are baking, heat marinara sauce over medium low heat in the same skillet you cooked one of the vegetables in.