Hearty eggplant is one of the best vegetable substitutes to make these luscious, meatless “meatballs”.
Whether you serve them as a meatless main course piled on top of zoodles or pasta,
or served as an appetizer, these eggplant meatballs are delish!
Eggplant "Meatballs"
- cooking spray
- 1/2 tbsp olive oil
- 1 1/4 lbs unpeeled eggplant (, cut into 1-inch pieces)
- kosher salt
- 1/4 tsp black pepper
- 2 garlic cloves (, crushed)
- 2 tbsp chopped basil (, plus leaves for garnish)
- 1 1/2 cups Italian seasoned breadcrumbs
- 1 large egg (, beaten)
- 2 ounces Pecorino Romano cheese (, freshly grated, plus more for serving)
- 1 tablespoon chopped flat-leaf parsley
- 1 (25.25 ounce jar) DeLallo Pomodoro sauce
- part skim ricotta cheese (, for serving (optional))
- Click Link Below for Instructions
