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Ingredients
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Eggplant Meatballs
Marinara Sauce
Toppings
Method
Eggplant Meatballs
- 1
Prepare Eggplant
Preheat your oven to 400°F (200°C). Cut the eggplant in half lengthwise and score the flesh with a fork. Drizzle olive oil on the cut side and place it cut-side down on a baking sheet. Roast for 30-35 minutes until soft.
- 2
Make the Mixture
Once the eggplant is cool enough to handle, scoop out the flesh into a mixing bowl. Add bread crumbs, Parmesan cheese, minced garlic, chopped fresh basil, eggs, salt, and black pepper. Mix until combined.
- 3
Shape the Meatballs
Form the mixture into small balls, about the size of a golf ball, and place them on a greased baking sheet.
- 4
Bake the Meatballs
Drizzle the meatballs with olive oil and bake in the preheated oven for 25-30 minutes until golden and firm.
Marinara Sauce
- 5
- 6
Finish the Sauce
Stir in chopped fresh basil and remove the sauce from heat. Adjust seasoning to taste.
Assembly
- 7
Combine and Serve
In a serving dish, ladle marinara sauce at the bottom. Place the baked eggplant meatballs on top of the sauce. Sprinkle mozzarella cheese over the meatballs and return to the oven for an additional 5-7 minutes until the cheese is melted and bubbly. Garnish with fresh basil before serving.
