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Line a rimmed baking sheet with foil and place the eggplant on top. Remove the meatballs from the oven, sprinkle with a little extra parmesan and. Eggplant Meatballs in Marinara Sauce is actually a meat-free recipe that is vegetarian and gluten-free.

Alright, don’t linger, let’s approach this eggplant meatballs with marinara formula with 11 substances which are definitely easy to acquire, and we have to process them at the very least through 4 actions. You should expend a while on this, so the resulting food could be perfect.

Ingredients requirements for Eggplant meatballs with marinara:

1. Take 1 - small eggplant
2. Make ready 1 - large egg lightly beaten
3. Give 1/2 cup - cooked cannellini or navy beans (rinsed), smash with fork
4. Provide 1 for large clove garlic finely chopped
5. Require 1/4 cup of finely chopped basil
6. Take 1/4 cup finely chopped parsley
7. Make ready 1/2 cup for finely grated Parmesan
8. Prepare of Salt & pepper
9. Make ready 1 cup for panko breadcrumbs
10. You need - Olive oil
11. Prepare 2 cups marinara (homemade or store bought

Slow simmered marinara is made with roasted garlic and roasted eggplant with a splash of red wine for good measure. The roasted eggplant and roasted garlic cook into the sauce, melting Top some spaghetti with the marinara and meatballs and you're ready for your Lady and the Tramp moment. Add a little oil to a pan on medium-high heat and cook the onions and garlic until they are deeply caramelized. Roasted Eggplant with Marinara Sauce is a very tasty eggplant dish that could be considered an eggplant sandwich, that even non-eggplant eaters seem to enjoy!

Eggplant meatballs with marinara process:

1. 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.
2. 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.
3. 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.
4. 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 :)

Learn about Eggplant Hints, Tips, and Information. 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. This is great with fried eggplant or meatballs.

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