Eggplant Parmesan Veggie "Meatballs"
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Ingredients
  • Eggplant, 2 or 3, depending on how large they are. Slice the tops and bottoms off, remove the skin peeling it off in a striped manner, keeping some on and some off, then cut the eggplant into small cubes
  • 1 cup or more of toasted breadcrumbs
  • 1 beaten egg
  • 2 garlic cloves, finely chopped
  • ½ cup or so grated pecorino romano
  • a small handful, chopped parsley
  • a few tablespoons, chopped basil
  • ¼ cup water
  • olive oil
  • salt and pepper
  • a pinch of red pepper flakes (optional)
  • small cubes of fresh mozzarella to stuff inside
  • marinara sauce, 1 quart or less
Instructions
  1. Heat oven to 375, spray a baking sheet with olive oil spray.
  2. Drizzle the bottom of a heated skillet with olive oil and place the cubes of eggplant inside.
  3. Season with salt and pepper on the eggplant then pour in the ¼ cup of water tossing until the eggplant is cooked and very soft and tender.
  4. Mash the eggplant mix with a potato masher until you get a nice smooth consistency, then let it cool down.
  5. 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.
  6. If mixture seems too wet and more breadcrumbs.
  7. Roll into balls then poke a whole in the center and add your cubed mozzarella making sure it's well inside and gets covered with eggplant mixture.
  8. When all is rolled out place on oiled baking sheet then into the oven for around 20-25 minutes.
  9. Plop the eggplant balls into warmed up marinara when done baking.
  10. They're ready to serve!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2020/02/eggplant-parmesan-veggie-meatballs.html