Hi, I’m Jane. Today, I will show you a way to make eggplant meatballs with marinara recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Eggplant meatballs with marinara Recipe
Eggplant meatballs with marinara is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Eggplant meatballs with marinara is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook eggplant meatballs with marinara using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant meatballs with marinara:
- Take 1 small eggplant
- Prepare 1 large egg lightly beaten
- Make ready 1/2 cup cooked cannellini or navy beans (rinsed), smash with fork
- Prepare 1 large clove garlic finely chopped
- Prepare 1/4 cup finely chopped basil
- Make ready 1/4 cup finely chopped parsley
- Make ready 1/2 cup finely grated Parmesan
- Get Salt & pepper
- Make ready 1 cup panko breadcbs
- Take Olive oil
- Get 2 cups marinara (homemade or store bought
Instructions to make Eggplant meatballs with marinara:
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with foil and place the eggplant on top. Use a fork to prick the eggplant 4 times, then place the eggplant in the oven and roast it until it has completely collapsed and a paring knife easily slips into the center, 40 to 50 minutes. Cool the eggplant 20 minutes. Leave the oven on.
- Slice the eggplant in half lengthwise and use a spoon to scoop out the flesh (discard the skin). Place the roasted eggplant in a medium bowl and stir in the egg and beans. Add the garlic, basil, parmesan, 3/4 teaspoon salt and 1/2 teaspoon pepper and stir to combine, then mix in the breadcbs.
- Again, line the rimmed baking sheet with a clean sheet of foil and lightly mist it with spray. Shape the eggplant mixture into balls about the size of a golf ball (2 tablespoons per ball; you should get about 16). Place them on the prepared baking sheet and lightly mist the top of the balls with spray. Bake the eggplant balls until they are golden brown and firm, about 20 minutes.
- While the meatballs cook, warm the marinara sauce in a small saucepan. Remove the meatballs from the oven, sprinkle with a little extra parmesan and serve with the marinara sauce. Serve over pasta or not :)
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