Eggplant "Meat"balls

Cook Time: 75 mins (roasting eggplant) + 20 mins (to fry then cooking in sauce 

Total Time: 2.5 - 3 hours 

Servings: 6 

"A delicious alternative to a traditional meatball. A ton of flavor that will have you wondering why you never made these before!"

1 large eggplant (~1.5 lbs)
1/2 c. panko breadcrumbs 

1/2 c. grated parm/romano cheese 

1/4 c. coarsely chopped fresh parsley leaves 

1 large egg 1 clove garlic – minced kosher salt freshly ground black pepper extra virgin olive oil for sautéing 

1-2 c. Grandpa Pete's Marinara Sauce 

Instructions: 

Preheat oven at 400 degrees. Roast eggplant until very tender (~75 mins) & cool to room temp. 

Cut eggplant in half lengthwise - scoop out pulp and place in large mixing bowl – add bread crumbs, cheese, parsley, egg, garlic, salt & pepper – beat until well blended – chill mixture 30-60 mins (closer to 60 is better). 

Shape mixture into balls – heat 1/4” oil in large skillet over medium heat – add some balls, leaving space for turning – fry, turning as necessary until brown on all sides (~5 mins) – transfer to paper towels to drain. 

Pour oil off skillet – add tomato sauce – heat to simmer over low heat – add balls to sauce – cover and simmer 10 mins.