- cooking spray
- 1 tablespoon extra-virgin olive oil
- 1 ¼ pounds unpeeled eggplant (cut into 1- inch pieces)
- 2-3 garlic cloves, minced
- 2 tablespoons chopped basil (plus leaves for garnish)
- 1 ½ cups Italian seasoned breadcrumbs
- 1 large pasture raised egg beaten
- 2 ounces Pecorino Romano cheese (freshly grated, plus more for serving)
- 1 teaspoon dried parsley
- 1 (24 ounce) jar of Pomodoro sauce (of course, my favorite is Trader Giotto’s Rustico PomodoroPasta Sauce)
- finely ground sea salt and ground black pepper to taste
- ricotta cheese (for serving, optional)
- Heat oven to 375℉. Spray a large rimmed baking sheet with cooking spray.
- Place oil in a large nonstick skillet over medium high heat. When hot add the eggplant and
¼ cup of water.
- Season with salt and pepper to taste and cook, stirring occasionally until tender, 10-12 minutes. Remove from heat.
- Place cooked eggplant in a food processor and pulse a few times.
- Transfer eggplant to a bowl and mix in breadcrumbs, beaten egg, Romano cheese, parsley, garlic, chopped basil. Season with kosher salt and pepper to taste.
- Form the eggplant mixture into balls approximately 1 ⅛ ounce each (I use a 2” scoop). Roll tightly and transfer to the prepared baking sheet.
- Bake until firm and browned, about 20-25 minutes.
- Heat sauce in a large deep skillet to warm the sauce. Add the eggplant “meatballs” to the sauce and simmer 5 minutes.
- Garnish with basil leaves and serve with ricotta cheese (if desired). Enjoy!!
adapted from Skinny Taste
I have never liked eggplant any other way, but breaded and fried. I love this recipe because it has the same flavor as breaded eggplant, but it is much simpler to make. They were so good that even my husband who doesn’t eat eggplant really enjoyed them.