Vegetarian: Eggplant Meatballs

Looking for a hearty meat-free addition to your pasta? Try these easy vegetarian eggplant meatballs.
Looking for a hearty meat-free addition to your pasta? Try these easy vegetarian eggplant meatballs.

Eggplant Meatballs

Serves 4

Ingredients:

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• 1 large eggplant, trimmed, sliced

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• Olive oil

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• 2 eggs

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• 1/3 cup freshly grated Parmesan cheese

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• 1 large garlic clove, minced

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• 2 tablespoons minced fresh parsley

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• 1/2 teaspoon dried oregano

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• 1/4 teaspoon salt

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• Freshly ground black pepper to taste

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• 1/2 cup finely chopped sun-dried tomatoes packed in olive oil, drained

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• 1 cup whole wheat dry breadcrumbs

Directions:

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1. Preheat oven to 400 degrees F.

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2. Use a sharp knife to slice eggplant crosswise in 1/2-inch slices.

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3. Sprinkle with salt and set aside in a colander for 10 minutes.

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4. Rinse and pat dry.

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5. Brush eggplant with olive oil and lay in a single layer on 2 baking sheets.

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6. Cook for 10 minutes. Flip and continue to roast until eggplant is tender. Remove and set aside to cool slightly.

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7. In a large bowl beat eggs, cheese, garlic, parsley, oregano, salt and pepper.

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8. Finely chop eggplant and add to the egg mixture, using your fingers to mix ingredients.

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9. Add breadcrumbs and sun-dried tomatoes and continue to mix until mixture sticks together.

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10. Form into “meat”balls.

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11. Generously spray a 13×9-inch baking dish with cooking spray and lay “meat”balls in a single layer in the dish, leaving a little space between each one.

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12. Cook for 20 minutes. Use tongs to gently turn the “meat”balls and cook for 20 minutes. They are done when they are lightly browned.

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13. Remove from oven and serve plain or toss with tomato sauce and serve on pasta.

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