Parmesan Eggplant Meatballs

Either squeeze out the eggplant in a clean kitchen towel or press out the eggplant in a strainer to remove excess liquid. Heat a large high-sided skillet over medium heat.

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Preheat Oven to 400 Degrees.

Parmesan eggplant meatballs. Cut the eggplant in half lengthwise and place the halves cut-side-up on a rimmed baking sheet. Arrange meatballs on the prepared baking sheet. Preheat oven to 375 F.

Toss the Eggplant garlic crushed red pepper flakes and dried Italian seasoning on a sheet pan with a coating of olive. Shape into 15 to 18 meatballs. Mash the eggplant mix with a potato masher until you get a nice smooth consistency then let it cool down.

Make the meatballs Cut each end off of the eggplants and trim off the skin with a sharp knife. Cut the eggplant into 1 inch sized cubes and lay out evenly on a baking tray. Drizzle them lightly with 1 teaspoon of the oil and then sprinkle ½ teaspoon of the salt and the pepper over them.

Bake the eggplant meatballs for 25-30 minutes until golden brown. Remove the meatballs from the oven sprinkle with a little extra parmesan and serve with the marinara sauce. Drain eggplant well.

Try a new kind of meatball. Transfer eggplant to a bowl and add in the garlic. Instead of meat they are filled with roasted eggplant parmesan cheese breadcrumbs and fresh.

Transfer the baked eggplant. Eggplant Meatballs in Marinara Sauce is actually a meat-free recipe that is vegetarian and gluten-free. Meanwhile preheat the oven to 350 degrees F.

This crowd-pleasermade with eggplantis just as delicious without meat. Eggplant meatballs with marinara. With wet hands form eggplant meatballs and place on an oiled wire rack or a parchment paper lined sheet pan.

Eggplant Parmesan Meatballs. 85 likes 320 shares. These delicious eggplant meatballs are the perfect meatless version of an Italian classic.

Preheat the oven to 425F. 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.

Heat oil and garlic in a large skillet on. Bake the eggplants until. 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.

If mixture seems too wet and more breadcrumbs. Line 2 large baking sheets with parchment paper. Mix Parmesan cheese and bread crumbs into eggplant mixture.

Womans Day 217d. Add the warm eggplant to a bowl and mash it with a potato masher until chunky and mostly mashed. Bake until firm and browned about 20 to 25 minutes.

Form the eggplant mixture into 24 balls about 1 18 oz each rolling tightly and transfer to the prepared baking sheet. Add the olive oil and saute the garlic in the hot oil until just fragrant and barely starting to. Step 4 Bake in the preheated oven.

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. Stir in the minced garlic finely chopped sundried tomatoes Italian panko and grated. While the meatballs cook warm the marinara sauce in a small saucepan.

Line a baking sheet with unbleached parchment paper.

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