Eggplant Meatballs
We are making a healthier alternative to meatballs by using eggplant! Eggplant Meatballs can be served with salad and garlic bread if desired.
Ingredients
- 1/2 Tbsp. olive oil
- 1 1/4 lbs. eggplant, cut into 1-inch pieces
- 1/4 cup chopped onion
- 1/4 cup water
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 1/2 cups Italian seasoned bread crumbs
- 1 egg, beaten
- 1/4 cup grated Parmesan cheese
- 1 Tbsp. chopped parsley
- 2 cloves garlic, minced
- 2 Tbsp. chopped basil
- 1 (24 oz.) jar Sparkle Brillante sauce
Instructions
- Preheat oven to 375°.
- Place olive oil in a large nonstick skillet over medium-high heat. When hot add eggplant, onion and water. Season with salt and pepper, cook for 10 to 12 minutes, stirring occasionally until tender. Transfer to bowl of a food processor and pulse.
- Transfer eggplant to a bowl and add bread crumbs, egg, cheese, parsley, garlic and basil. Season with salt and pepper. Form eggplant mixture into 24 balls and transfer to a baking sheet sprayed with cooking spray. Bake for 20 to 25 minutes, until firm and browned.
- Heat sauce in a large deep skillet. Add meatballs and simmer for 5 minutes. Garnish meatballs with basil and cheese.
