- 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
Eggplant Balls with Marinara SauceSubmitted by: VMORGAN1971
IntroductionThese 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!
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
salt and pepper to taste
3 cloves of garlic sliced thin
olive oil couple of tbsps
1 tsp sugar
28 oz can of crushed tomato
2-3 leaves fresh torn basil
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.
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.