Uncle Cheese Recipe Library

Hot migration

Eggplant Meatballs have been moved into the hosted Uncle Cheese recipe system for browser review and Hot-station publishing.

HotHostedVGEggplant

Eggplant Meatballs

Vegetarian eggplant meatballs with marinara.

Yield: 24 meatballs
Style: meatless hot entrée/support
Best view: browser on phone or desktop

Ingredients

Meatballs
  • Olive oil spray
  • 1/2 tbsp olive oil
  • 1 1/4 lb unpeeled eggplant, cut into 1-inch pieces
  • Kosher salt, to taste
  • 1/4 tsp black pepper
  • 2 garlic cloves, crushed
  • 2 tbsp chopped basil, plus extra leaves for garnish
  • 1 1/2 cups Italian seasoned breadcrumbs
  • 1 large egg, beaten
  • 2 oz Pecorino Romano or Parmesan, freshly grated
  • 1 tbsp chopped flat-leaf parsley
Sauce & Service
  • 1 jar (25 oz) marinara sauce
  • Part-skim ricotta cheese, for serving optional

Method

  1. Heat oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
  2. Heat olive oil in a large skillet over medium-high heat. Add eggplant and 1/4 cup water, season with salt and pepper, and cook 10–12 minutes until tender.
  3. Transfer cooked eggplant to a food processor and pulse a few times.
  4. Move eggplant to a bowl and mix with breadcrumbs, beaten egg, Romano cheese, parsley, garlic, and chopped basil. Season with 1/2 tsp kosher salt and 1/8 tsp pepper.
  5. Form into 24 tight balls and place on the prepared baking sheet.
  6. Bake 20–25 minutes until firm and browned.
  7. Warm marinara in a deep skillet, add meatballs, and simmer 5 minutes.

Finish + Service

  • Garnish with basil leaves.
  • Serve with ricotta if desired.
  • Good over pasta, spaghetti squash, zucchini noodles, or with crusty bread and salad.
Uncle Cheese Hot migration — Eggplant Meatballs converted into the hosted recipe system.