Wednesday, March 29, 2017

Eggplant Meatballs

I am not a big lover of eggplant but I definitely love meatballs.  These have the texture and taste of a real meatball without the calories and without a strong eggplant taste.  You wont miss the meat at all.

1 medium eggplant - unpeeled, cut into 1 inch cubes
1 Tbsp olive oil
1/4 cup water
1 1/2 cups flavored breadcrumbs
1 egg, beaten
2 oz parmesan cheese
2 cloves crushed garlic
1 Tbsp chopped parsley
2 Tbsp chopped basil
Salt and Pepper to taste
1 Jar favorite marinara sauce

In large saut√© pan heat olive oil and add chopped eggplant and water. Season with salt and pepper and cook over medium heat until eggplant soft.  Approximately 10-12 minutes.

Preheat oven to 375 degrees.

Once softened, put eggplant in blender and puree until chunky.  In mixing bowl, combine eggplant, breadcrumbs, egg, garlic, parmesan, parsley, basil, salt and pepper.  Form into 24 meatballs and put on cookie sheet sprayed with pam.  Bake in oven for 25 minutes.

Meanwhile, heat the jar of marinara.  Once the meatballs are cooked, add them to the sauce for 5 minutes.

To keep the whole meal low calories - serve over zoodles (zucchini noodles) and sprinkle with a little extra parmesan and fresh basil.


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