Ingredients
Scale
FOR THE “MEATBALLS”:
- 1 1 Pound Eggplant
- 1 Can (14 Ounce Cannellini Beans, Well Drained)
- Salt & Pepper
- 3 Tablespoons Chopped Fresh Parsley Leaves
- 2 Garlic Cloves (Chopped)
- 1/2 Cup Grated Parmesan Cheese
- 2 1/2 Cups Soft Breadcrumbs (Approximate – See Notes Above)
- 1 Egg White
- 1/4 Cup Olive Oil
FOR THE SAUCE:
- Click the link above.
TOPPING:
- 1/2 Cup Grated Parmesan or Pecorino Cheese
Instructions
- Preheat oven to 400 degrees F.
- Place the eggplant on a foil lined baking sheet and pierce in several spots.
- Bake the eggplant until very soft, about 25 minutes, then allow to cool.
- Pull the skin off the eggplant and place in a colander.
- Place a plate on top, then weight it with a large, heavy can.
- Let the eggplant drain for 20 minutes to remove as much liquid as possible.
- Place the eggplant, beans, salt, pepper, parsley, garlic, cheese, and 2 cups of the breadcrumbs in a food processor, and pulse until mixed. (Do not overtax as you want some texture!)
- Place the mixture in a bowl, cover with plastic wrap and refrigerate for a minimum of four hours up to overnight.
- While the eggplant mixture is chilling, prepare the sauce.
- Heat the olive oil in a saucepan over medium heat.
- Add the garlic and cook a minute or two.
- Add the chopped tomatoes, basil, oregano, salt, pepper, and pepper flakes if using.
- Bring the mixture to a boil, then reduce the heat to a simmer and cook 20 mins.
- Remove the eggplant mixture from the refrigerate, and roll into 2-inch balls. (If the mixture is still too moist, add the rest of the breadcrumbs)
- Heat the oil in a large frying pan over medium heat, then cook the “meatballs” in batches until they are browned on all sides, about 8 minutes per batch.
- Preheat oven to 425 degrees F.
- Prepare an oven-proof casserole dish by spooning enough sauce the cover the bottom, then place the “meatballs” on top of the sauce, and sprinkle with the grated cheese.
- Bake until bubbly, about 15 to 20 minutes.
- Serve and enjoy!
- Category: Main