Eggplant Parmesan Meatballs

A recipe we saved from Woman’s Day. The full recipe, with their photos and notes, is on their site.

Makes 20 meatballs  ·  Time 1 hour

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, finely chopped
• 1 1/4 pounds eggplant, cut into 1-inch pieces
• Kosher salt and pepper
• 1 3/4 cups panko
• 2 ounces Parmesan, finely grated
• 1/2 cup flat-leaf parsley, finely chopped
• 1/4 cup basil, finely chopped
• 1 large egg, beaten
• 2 cups low-sodium marinara sauce

The short version

1. Cook the eggplant with the garlic, oil, a splash of water, salt and pepper until very soft.
2. Heat the oven to 400°F. Pulse the eggplant in a food processor (don’t puree), then mix in the panko, Parmesan, herbs and egg.
3. Roll into twenty 1 1/2-inch balls and bake until firm and browned underneath, 15 to 20 minutes.
4. Warm the marinara in a skillet and gently toss in the meatballs.

Woman’s DayEggplant Parmesan MeatballsRead the original recipe