Steps to Prepare Speedy Eggplant meatballs with marinara

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, eggplant meatballs with marinara. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Eggplant meatballs with marinara is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Eggplant meatballs with marinara is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook eggplant meatballs with marinara using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Eggplant meatballs with marinara:

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

Instructions to make Eggplant meatballs with marinara:

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 :)

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