Parmesan Eggplant Meatballs

Stir in the minced garlic finely chopped sundried tomatoes Italian panko and grated. Eggplant Meatballs in Marinara Sauce is actually a meat-free recipe that is vegetarian and gluten-free.

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Transfer eggplant to a bowl and add in the garlic.

Parmesan eggplant meatballs. Heat the sauce in a large deep skillet to warm the sauce. In a very large 14-inch saute pan or 15-inch skillet bring the eggplant and vegetable broth to a strong simmer over. I like cooking the eggplant and mushrooms on the stove top to release any moisture then combining them with breadcrumbs Parmesan cheese use a vegetarian parmesan if concerned about.

Womans Day 217d. Toss the Eggplant garlic crushed red pepper flakes and dried Italian seasoning on a sheet pan with a coating of olive. Preheat Oven to 400 Degrees.

If mixture seems too wet and more breadcrumbs. Bake the eggplants until. Heat a large high-sided skillet over medium heat.

Heat oil and garlic in a large skillet on. Shape into 15 to 18 meatballs. Preheat the oven to 425F.

Cut the eggplant in half lengthwise and place the halves cut-side-up on a rimmed baking sheet. Eggplant Parmesan Meatballs. Mix Parmesan cheese and bread crumbs into eggplant mixture.

85 likes 320 shares. Form the eggplant mixture into 24 balls about 1 18 oz each rolling tightly and transfer to the prepared baking sheet. This crowd-pleasermade with eggplantis just as delicious without meat.

These delicious eggplant meatballs are the perfect meatless version of an Italian classic. Meanwhile preheat the oven to 350 degrees F. Eggplant meatballs with marinara.

Grab a large bowl and add the cooled down eggplant breadcrumbs parsley basil pecorino garlic salt and pepper to taste and red pepper flakes mix well. Arrange meatballs on the prepared baking sheet. Cut the eggplant into 1 inch sized cubes and lay out evenly on a baking tray.

Make the meatballs Cut each end off of the eggplants and trim off the skin with a sharp knife. Add the warm eggplant to a bowl and mash it with a potato masher until chunky and mostly mashed. Preheat oven to 375 F.

Drizzle them lightly with 1 teaspoon of the oil and then sprinkle ½ teaspoon of the salt and the pepper over them. Either squeeze out the eggplant in a clean kitchen towel or press out the eggplant in a strainer to remove excess liquid. Mash the eggplant mix with a potato masher until you get a nice smooth consistency then let it cool down.

Line 2 large baking sheets with parchment paper. Try a new kind of meatball. Transfer the baked eggplant.

With wet hands form eggplant meatballs and place on an oiled wire rack or a parchment paper lined sheet pan. Instead of meat they are filled with roasted eggplant parmesan cheese breadcrumbs and fresh. Remove the meatballs from the oven sprinkle with a little extra parmesan and serve with the marinara sauce.

Drain eggplant well. Line a baking sheet with unbleached parchment paper. Step 4 Bake in the preheated oven.

While the meatballs cook warm the marinara sauce in a small saucepan. Add the olive oil and saute the garlic in the hot oil until just fragrant and barely starting to. Bake until firm and browned about 20 to 25 minutes.

Bake the eggplant meatballs for 25-30 minutes until golden brown.

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