I made these eggplant ‘meatballs’ for the first time years ago, and each time I make them, I do something just a little bit different. And honestly, I can’t even find the original recipe, so I am going by memory. I do remember that fresh parsley or basil really make these shine, but I did not have any on hand this time.
You might think of these as a vegetarian alternative to meatballs, but I see this recipe as just another healthy way to cook eggplant. And I can make a big batch at the beginning of the week, and then bring them for lunch. Here they are placed on top of whole wheat pasta with plain tomato sauce. The picture does not do these justice, but it’s a busy week so it’s all I’ve got!
1 large eggplant, peeled and boiled until tender
1 c. breadcrumbs
1/2 c. Parmesan cheese
1 egg, beaten
Drain eggplant and allow to cool in a large bowl. Mash with a fork. Add remaining ingredients and mix well. Shape into golf ball size and place on a cookie sheet coated with cooking spray. Bake at 325F for 35-45 minutes, turning halfway through.