Eggplant meatballs with marinara. While the meatballs cook, warm the marinara sauce in a small saucepan. Remove the meatballs from the oven, sprinkle. Eggplant Meatballs in Marinara Sauce is actually a meat-free recipe that is vegetarian and gluten-free.
Eggplant Meatballs with Easy Marinara Sauce These are made from eggplant (of course), parmesan, garlic, breadcrumbs, parsley and eggs. Eggplant meatballs are wonderful and tasty ways to use an eggplant to make a unique vegetarian dish. Meanwhile, heat the marinara sauce in a large saucepan over low heat until simmering. You can cook Eggplant meatballs with marinara using 11 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Eggplant meatballs with marinara
- Prepare of small eggplant.
- You need of large egg lightly beaten.
- You need of cooked cannellini or navy beans (rinsed), smash with fork.
- You need of large clove garlic finely chopped.
- Prepare of finely chopped basil.
- Prepare of finely chopped parsley.
- Prepare of finely grated Parmesan.
- You need of Salt & pepper.
- Prepare of panko breadcrumbs.
- It's of Olive oil.
- It's of marinara (homemade or store bought.
Scrape the eggplant out of its skin, add to breadcrumb mixture, using a hand blender, combine until it resembles regular meatball mixture. Try out these Tempeh Meatballs instead!. Recipe Tips Yes, I made eggplant meatballs. Line a rimmed baking sheet with foil and place the eggplant on top.
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 :).
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. Once the meatballs are done, carefully transfer them to the marinara sauce and gently spoon sauce over the meatballs to coat them completely. Serve eggplant meatballs over spaghetti with fresh parsley if desired.