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Eggplant Parmesan Meatballs
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Eggplant Parmesan Meatballs

Ingredients

  • 2 cups Eggplant, peeled and cubed
  • 3 tsp. garlic, minced
  • 1/4 tsp. Crushed Red Pepper Flakes
  • 2 tsp. dried italian seasoning
  • 1 large egg
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup Italian Bread Crumbs

Instructions

  • Preheat Oven to 400 Degrees. Toss the Eggplant, garlic, crushed red pepper flakes and dried Italian seasoning on a sheet pan with a coating of olive oil. Bake for 15-17 minutes or until soft and golden turning it 1/2 way through baking.
  • Transfer the baked eggplant to a food processor. Add the egg and pulse until it's combined, but not completely broken down. Add the cheese and breadcrumbs slowly until the mixture sticks together when you press it .
  • Form the mixture into balls and brown in a small amount of olive oil. Pour the sauce over and garnish with Parmesan Cheese. Serve over pasta or zoodles.

Notes

You could attempt to make this recipe vegan. Use nutritional yeast in place of the Parmesan cheese and a flax egg instead of a real egg. You can make a flax egg by mixing one tablespoon of flaxseed meal with 2 tablespoons of water. Allow it to sit for 10 minutes.