Joseph Maloney Jr.

Eggplant Meatballs

Main Dishes
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Contributor
Joseph Maloney Jr.
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Status
Published

Description

Slice eggplant and sprinkle with salt. Let sit for 10 minutes to draw out water, then rinse and pat dry.

Sauté on the stovetop with a splash of olive oil and about 1/4 cup water until the eggplant is soft. Remove and chop finely.

Mix all ingredients except breadcrumbs. When the eggplant is cool, add breadcrumbs.

Mix until the consistency can be formed into balls.

Place in a generously olive-oiled pan about 1 inch apart and bake at 400°F until golden brown, about 40 to 60 minutes.

Turn halfway through baking to ensure even browning.

Source Note

Original page 85. Contributed by Joseph Maloney Jr..

Ingredients

Structured rows stay easy to scan and print.

  • 1 large eggplant
  • 2 eggs, beaten
  • 1/3 cup Parmesan or Romano cheese
  • 1 teaspoon mixed Italian herbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Fresh ground black pepper to taste
  • Sea salt to taste
  • 1 cup breadcrumbs
  • Olive oil, for the pan

Directions

Ordered steps keep the recipe easy to follow.

  1. Slice eggplant and sprinkle with salt. Let sit for 10 minutes to draw out water, then rinse and pat dry.
  2. Sauté on the stovetop with a splash of olive oil and about 1/4 cup water until the eggplant is soft. Remove and chop finely.
  3. Mix all ingredients except breadcrumbs. When the eggplant is cool, add breadcrumbs.
  4. Mix until the consistency can be formed into balls.
  5. Place in a generously olive-oiled pan about 1 inch apart and bake at 400°F until golden brown, about 40 to 60 minutes.
  6. Turn halfway through baking to ensure even browning.