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Makes
16 small or 8 large meatballs
Author Notes
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
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Ingredients
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2 tablespoons
olive oil
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3
large garlic cloves, minced
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1
large eggplant, peeled and diced
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1 tablespoon
water
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1 cup
panko bread crumbs (I use whole wheat)
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1/2 cup
freshly chopped pasley
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2
eggs, beaten
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1/2 cup
grated Parmigiano-Reggiano cheese
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extra olive oil for frying
Directions
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Heat a large sauce pan on a medium flame.
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Add the oil, give it a swirl, then add the garlic. Sauté until golden.
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Add the diced eggplant and the water. Mix the eggplant and the garlic, then cover.
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Reduce the heat and let the eggplant steam until very soft and tender.
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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.
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Using your hands, form the "meatballs." They can be as small as a golfball, or as large as an ice cream scoop.
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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.
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