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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 339.8
  • Total Fat: 16.5 g
  • Cholesterol: 109.8 mg
  • Sodium: 2,091.0 mg
  • Total Carbs: 31.6 g
  • Dietary Fiber: 4.7 g
  • Protein: 17.3 g

View full nutritional breakdown of Eggplant Balls with Marinara Sauce calories by ingredient
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Eggplant Balls with Marinara Sauce

Submitted by: VMORGAN1971

Introduction

These are a great alternative to meatballs. They are so tasty you don't even know that you are eating eggplant! These are a great alternative to meatballs. They are so tasty you don't even know that you are eating eggplant!
Number of Servings: 8

Ingredients

    Eggplant Balls:
    2 egglants medium sized
    6 large cloves of garlic minced
    olive oil (couple of tbsps)
    1 1/2 to 2 cups of bread crumbs (seasoned)
    1/4 fresh parsley (remember you can freeze herbs)
    1 cup of grated cheese pecorino romano
    3 eggs
    salt and pepper to taste

    Marinara Sauce:
    3 cloves of garlic sliced thin
    olive oil couple of tbsps
    salt
    pepper
    1 tsp sugar
    28 oz can of crushed tomato
    2-3 leaves fresh torn basil

Directions

Eggplant Balls:

Peel the eggplant, slice and dice it. Saute your minced garlic in olive oil. Add the eggplant with a splash of water (1-2 tbsp) so it will steam up. Cover it and stir it so it doesn't stick. The egglant needs to be really soft this should take about 20 minutes you will know when it is ready because it won't be white anymore rather brownish grey. Let it cool so you can handle it. Mix it in a large bowl with the rest of your ingredients. This is very sticky if it is too sticky/wet add more bread crumbs. A warm bowl of water next to you helps. Dip your hands in, in between rolling the balls. It keeps the mixture from sticking to your hands this helps with regular meatballs too. Bake for about 30 minutes at 325 on a cookie sheet sprayed with cooking spray. You can cook them directly in your sauce but they will probably fall apart.

Marinara Sauce:

Saute the garlic, add your tomatoes, season, let cook for 30-40 minutes, uncovered. Add your eggplant and enjoy.

Number of Servings: 8

Recipe submitted by SparkPeople user VMORGAN1971.






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Member Ratings For This Recipe

  • Made these for my parents last night... dad was VERY skeptical! I added some diced carrots, and used tofu instead of egg and they were delicious! Dad said that they tasted like my grandma's mushroom stuffings :) I guess I won't be missing meatballs during my vegetarian life, anymore! - 12/3/09

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  • I'll have to try these, but I'll check out the sodium content first and change if necessary. It doesn't sound right - 2/17/08

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