Vegetarian Eggplant Parmesan Meatballs

These baked eggplant parmesan meatballs are a delicious vegetarian spin on a classic. Steamed eggplant, Parmesan and herbs come together for a tender, flavorful bite that’s perfect with pasta, in sandwiches or on their own.

1. Heat a large skillet over medium-high heat. Add olive oil and garlic and cook until the garlic is fragrant and lightly golden brown, about 1 minute. Add the eggplant and 1/3 cup water and turn heat to low. Cover the skillet and allow the eggplant to steam for 15 minutes, or until tender.

2. Meanwhile, preheat oven to 400. Line a baking sheet with foil and coat lightly with nonstick spray.

3. Place the eggplant in a food processor (reserve skillet for warming sauce) and pulse until roughly chopped. Transfer eggplant mixture to a large mixing bowl and add parmesan, basil, eggs, breadcrumbs, salt and pepper. Stir to combine.

4. Roll or scoop the mixture into golf ball sized mounds and place on the prepared baking sheet. Bake for 15 minutes, or until firm on the outside and brown underneath.

5. Meanwhile, heat your sauce in the reserved skillet over medium-low heat until simmering. Transfer the eggplant meatballs to the saucepan and toss lightly to coat. Enjoy!

Vegetarian Eggplant Parmesan Meatballs

Makes 16 meatballs (4 servings)

All you need:

2 tablespoons olive oil

3 peeled garlic cloves, minced

1 pound eggplant, unpeeled, diced

1 cup grated Parmesan cheese

1/4 cup fresh basil leaves, chopped

2 eggs, beaten

1 1/2 cups panko breadcrumbs (gluten-free or regular)

1 teaspoon kosher salt

Freshly ground black pepper, to taste

1 jar of your favorite pasta sauce (I used vodka sauce)

All you do:

1. Heat a large skillet over medium-high heat. Add olive oil and garlic and cook until the garlic is fragrant and lightly golden brown, about 1 minute. Add the eggplant and 1/3 cup water and turn heat to low. Cover the skillet and allow the eggplant to steam for 15 minutes, or until tender.
2. Meanwhile, preheat oven to 400. Line a baking sheet with foil and coat lightly with nonstick spray.
3. Place the eggplant in a food processor (reserve skillet for warming sauce) and pulse until roughly chopped. Transfer eggplant mixture to a large mixing bowl and add parmesan, basil, eggs, breadcrumbs, salt and pepper. Stir to combine.
4. Roll or scoop the mixture into golf ball sized mounds and place on the prepared baking sheet. Bake for 15 minutes, or until firm on the outside and brown underneath.
5. Meanwhile, heat your sauce in the reserved skillet over medium-low heat until simmering. Transfer the eggplant meatballs to the saucepan and toss lightly to coat. Enjoy!