I stole this recipe for Eggplant Meatballs with Marinara Sauce from the January / February 2015 issue of Food Network Magazine. This vegetarian option for homemade meatballs is easy to make and tastes just like regular meatballs. Roasted eggplant is mashed with cannellini beans to make the “meat” of the meatballs. Breadcrumbs, seasonings, Parmesan cheese and an egg are added to complete the mixture. After shaping into balls, the meatballs are baked and added to marinara sauce for a yummy vegetarian Italian meal. This recipe is a great way to discover a new dish.
“The discovery of a new dish does more for the happiness of the human race than the discovery of a star.” – Jean Anthelme Brillat-Savarin, The Philosophy of Taste: Or, Meditations on Transcendental Gastronomy (see more quotes in the Quotes tab)
Preheat oven to 375. Line a rimmed baking sheet with foil and place 1 (12 oz) 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 eggplant in half lengthwise.
Use a spoon to scoop out the flesh (discard the skin). Place the roasted eggplant in a medium bowl and stir in ½ cup cooked white beans (cannellini or navy) that have been mashed. (I use canned beans that I rinse and drain.)
Add 1 egg, 1 minced garlic clove, ½ cup finely chopped fresh basil, ½ cup finely grated Parmesan, ¾ tsp salt and ½ tsp pepper and stir to combine, and then mix in 1 cup panko breadcrumbs.
Again, line the baking sheet with a clean piece of foil and lightly mist with olive oil. Shape the eggplant mixture into balls about the size of a golf ball (2 tbsp 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. (I turn the meatballs over after 10 minutes to brown both sides.)
While the meatballs cook, warm 2 cups marinara sauce in a saucepan. To make a creamier sauce, add 1 pound drained ricotta to marinara sauce.
Remove meatballs from oven and add to marinara sauce.
Stir to coat meatballs and serve, with pasta if desired.
Eggplant Meatballs with Marinara Sauce
Ingredients
- 1 small eggplant about 12 ounces
- 1 large egg lightly beaten
- ½ cup cooked white beans (cannellini or navy) or rinsed if canned, smashed with a fork
- 1 large garlic clove minced
- ½ cup finely chopped fresh basil leaves or flat-leaf parsley
- ½ cup finely grated Parmesan cheese
- ¾ tsp salt
- ½ tsp pepper
- 1 cup whole wheat panko style breadcrumbs
- Olive oil
- 2 cups marinara sauce
Instructions
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Preheat oven to 375. 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.
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Slice 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, salt and pepper and stir to combine, and then mix in breadcrumbs.
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Again, line the baking sheet with a clean piece of foil and lightly mist with olive oil. Shape the eggplant mixture into balls about the size of a golf ball (2 tbsp 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.
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While the meatballs cook, warm the marinara sauce in a small saucepan. Remove the meatballs from the oven, sprinkle with extra parmesan and serve with marinara sauce.
Recipe Notes
Additional seasoning can be added to the eggplant mixture, I add onion powder and Italian seasoning. When cooking the meatballs turn over halfway after 10 minutes to brown both sides. I add 1 pound drained ricotta to marinara sauce to make a creamier sauce.