Eggplant Parmesan Meatballs
Eggplant Parmesan Meatballs are a creative twist on classic eggplant Parmesan, offering a delicious and healthier alternative to traditional meatballs.
Ingredients
Main ingredients
- 1 large eggplant For the base of the meatballs.
- 1 cup breadcrumbs Can use gluten-free breadcrumbs as a substitute.
- ½ cup grated Parmesan cheese For flavor and texture.
- ½ cup ricotta cheese Adds creaminess.
- 1 clove garlic, minced Enhances the flavor.
- 1 piece egg Binder for the mixture.
- to taste Salt and pepper For seasoning.
- Marinara sauce For serving.
- Crusty bread For serving.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) to ensure even cooking.
- Cut the eggplant in half and scoop out the flesh. Place eggplants on a baking sheet and roast until tender, about 30 minutes.
- Once cooled, combine the roasted eggplant flesh in a large bowl with breadcrumbs, Parmesan cheese, ricotta cheese, minced garlic, and the egg. Season with salt and pepper.
- Shape the mixture into small meatballs using your hands.
- Place the formed meatballs on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until golden brown and firm.
Serving
- Serve the Eggplant Parmesan Meatballs with marinara sauce on the side and slices of crusty bread.
Notes
To enhance flavor, consider adding herbs like basil or oregano. Store leftovers in an airtight container for 3-4 days.
