Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, eggplant meatballs with marinara. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Eggplant meatballs with marinara is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Eggplant meatballs with marinara is something that I’ve loved my whole life. They’re fine and they look fantastic.

Eggplant Meatballs in Marinara Sauce is actually a meat-free recipe that is vegetarian and gluten-free. This Eggplant Meatball recipe is made with roasted eggplant, creamy salty parmesan cheese, Italian breadcrumbs and fresh basil and parsley packed into a balls, and then lightly fried, served topped with marinara sauce. Eggplant meatballs are wonderful and tasty ways to use an eggplant to make a unique vegetarian dish.

To get started with this particular recipe, we must first prepare a few components. You can have 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:

1. Get small eggplant
2. Take large egg lightly beaten
3. Make ready cooked cannellini or navy beans (rinsed), smash with fork
4. Make ready large clove garlic finely chopped
5. Take finely chopped basil
6. Make ready finely chopped parsley
7. Prepare finely grated Parmesan
8. Prepare Salt & pepper
9. Prepare panko breadcrumbs
10. Make ready Olive oil
11. Take marinara (homemade or store bought

Uses - Serve meatballs with pasta with a homemade marinara sauce for a classic spaghetti and meatballs dish. These easy eggplant meatballs are made with eggplant, mushrooms, and breadcrumbs for the perfect vegetarian Italian dinner. A vegetarian version of an Italian classic!. Nutritional information is an estimate for eggplant meatballs without marinara or spaghetti.

Steps to make Eggplant meatballs with marinara:

1. 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.
2. 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 breadcrumbs.
3. 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.
4. 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 :)

If you know me, you know I love eggplant! Hence, I decided to make two of my favorites together, and it is delicious. I used ground turkey and almond meal, but I am giving you alternative suggestions below. This is a great paleo recipe and very addictive. I don't like turkey meatballs but eggplant took the taste of a meatball to a new level.

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