Simple and Savory Eggplant “Meatballs”
One day last winter Simple and Savory Eggplant “Meatballs” became a staple in my kitchen. I must confess that for a moment I was in doubt whether this recipe would work. It seemed too simple with pretty basic ingredients.
I adjusted the heat level with the addition of crushed pepper. Then I added caramelized onions for sweetness and creamy texture. Of course I added even more garlic and used Parmesan instead of Pecorino Romano cheese. It was a glorious and inspiriting scene.
You can surely follow my lead, but first try the Simple and Savory Eggplant meatballs “as is”. Who can help loving this simple and comforting dish?
For more eggplant ideas please explore: Eggplant Sauté and Mediterranean Vegetable Dip.
Simple and Savory Eggplant “Meatballs”
Enjoy with crusty bread or a bowl of your favorite pasta.
Ingredients
- 1 lb Eggplants peeled and sliced into 1/2 inch disks
- 1/2 cup Panko breadcrumbs
- 1/2 cup Seasoned italian bread crumbs
- 1 Egg beaten
- 1/4 cuo Recorino Romano Cheese grated
- 2 cloves of Garlic minced
- 1 tbsp Basil minced
- 1 tbsp Parsley minced
- 1 tbsp Fresh Thyme minced
- 1 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 cups of Pasta sauce
Instructions
- Preheat oven to 400 degrees.
- Cover eggplant disks with olive oil, salt, and pepper.
- Place eggplants in a single layer on a baking sheet.
- Bake for 30 minutes or until eggplants becomes soft.
- Remove eggplants from the oven and reduce heat to 350 degrees.
- Let eggplants cool for a few minutes then transfer to a large bowl.
- Add herbs, garlic, bread crumbs, egg, and cheese. Stir until eggplant flesh breaks apart and everything is well combined. Adjust salt and pepper.
- Using your hands to scoop and form 8-12 palm-sized balls.
- Place eggplant balls on a greased baking sheet.
- Bake for 15-20 minutes. Rotate balls half way through for even roasting.
- Serve with your favorite pasta sauce. Top it of with even more Pecorino Romano.
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