The Recipe For Making Eggplant meatballs with marinara. "Who says meatballs have to have meat? After roasting, eggplant takes on a meaty flavor." While the meatballs cook, warm the marinara sauce in a small saucepan. Remove the meatballs from the oven, sprinkle with a little extra parmesan and serve with the marinara sauce.
These Italian eggplant balls with basil and Pecorino Romano cheese are super easy to make and so good. The cooking process makes them extra tender. Add a little oil to a pan on medium-high heat and cook the onions and garlic until they are deeply caramelized. You can make Eggplant meatballs with marinara using 11 ingredients in 4 quick steps. The following is an easy way to make it.
Ingredients Required To Make Eggplant meatballs with marinara
- Add 1 of small eggplant.
- Insert 1 of large egg lightly beaten.
- Mix 1/2 cup of cooked cannellini or navy beans (rinsed), smash with fork.
- Insert 1 of large clove garlic finely chopped.
- Insert 1/4 cup of finely chopped basil.
- Prepare 1/4 cup of finely chopped parsley.
- Add 1/2 cup of finely grated Parmesan.
- Add of Salt & pepper.
- Prepare 1 cup of panko breadcrumbs.
- Add of Olive oil.
- Fill 2 cups of marinara (homemade or store bought.
Eggplant Meatballs in Marinara Sauce is actually a meat-free recipe that is vegetarian and gluten-free. This Eggplant Meatball recipe is made with roasted eggplant, creamy salty parmesan cheese, Italian breadcrumbs and fresh basil and parsley packed into a balls, and then lightly fried, served topped. At Marinara Pizza, we have a passion for creating delicious food using quality ingredients and time-tested recipes. This basil-inflected version of eggplant Parmesan is incredibly flavorful but not that heavy, which is why it pairs so well with the bright fruit and light All Reviews for Baked Eggplant Marinara with Basil.
Easy Way To Make Eggplant meatballs with marinara
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with foil and place the eggplant on top. Use a fork to prick the eggplant 4 times, then place the eggplant in the oven and roast it until it has completely collapsed and a paring knife easily slips into the center, 40 to 50 minutes. Cool the eggplant 20 minutes. Leave the oven on..
- Slice the eggplant in half lengthwise and use a spoon to scoop out the flesh (discard the skin). Place the roasted eggplant in a medium bowl and stir in the egg and beans. Add the garlic, basil, parmesan, 3/4 teaspoon salt and 1/2 teaspoon pepper and stir to combine, then mix in the breadcrumbs..
- Again, line the rimmed baking sheet with a clean sheet of foil and lightly mist it with spray. Shape the eggplant mixture into balls about the size of a golf ball (2 tablespoons per ball; you should get about 16). Place them on the prepared baking sheet and lightly mist the top of the balls with spray. Bake the eggplant balls until they are golden brown and firm, about 20 minutes..
- While the meatballs cook, warm the marinara sauce in a small saucepan. Remove the meatballs from the oven, sprinkle with a little extra parmesan and serve with the marinara sauce. Serve over pasta or not :).
This marinated eggplant, similar to an eggplant pickle, is bright and delicious, the perfect spread on fresh bread or crackers. Use eggplant in pasta dishes or as a "meat" replacement in vegetarian stews. Grill it and layer it with marinara sauce and vegan cheese as your "pasta" layer in a vegan. The roasted eggplant and roasted garlic cook into the sauce, melting into the tomatoes to make a delicious and sneaky-veggie laden marinara. Top some spaghetti with the marinara and meatballs and you're ready for your Lady and the Tramp moment. That's how to make Eggplant meatballs with marinara Recipe.
