A new twist on the classic meatball, using eggplant instead of any ground beef, turkey, pork, or veal. My family and I love to have this dish on Meatless Mondays, and we serve it with some homemade tomato sauce. It's a great healthy choice - you can even bake the "meatballs" as opposed to frying. —Kate
16 small or 8 large meatballs
large garlic cloves, minced
large eggplant, peeled and diced
panko bread crumbs (I use whole wheat)
freshly chopped pasley
grated Parmigiano-Reggiano cheese
extra olive oil for frying
In This Recipe
Heat a large sauce pan on a medium flame.
Add the oil, give it a swirl, then add the garlic. Sauté until golden.
Add the diced eggplant and the water. Mix the eggplant and the garlic, then cover.
Reduce the heat and let the eggplant steam until very soft and tender.
In a large bowl, combine the panko bread crumbs, parsley, eggs, cheese, and the soft eggplant. Mix the ingredients well, and then let sit for about 20 minutes.
Using your hands, form the "meatballs." They can be as small as a golfball, or as large as an ice cream scoop.
Cook the meatballs by either frying or baking them. If frying, add a little oil to a pan, and then fry on all sides. If baking, place the meatballs on a greased pan, and place in a 350 degree oven for about 30 mins.