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Vegetarian Eggplant and Bean Meatballs


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  • Author: Deborah Mele

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

  1. Preheat oven to 400 degrees F.
  2. Place the eggplant on a foil lined baking sheet and pierce in several spots.
  3. Bake the eggplant until very soft, about 25 minutes, then allow to cool.
  4. Pull the skin off the eggplant and place in a colander.
  5. Place a plate on top, then weight it with a large, heavy can.
  6. Let the eggplant drain for 20 minutes to remove as much liquid as possible.
  7. 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!)
  8. Place the mixture in a bowl, cover with plastic wrap and refrigerate for a minimum of four hours up to overnight.
  9. While the eggplant mixture is chilling, prepare the sauce.
  10. Heat the olive oil in a saucepan over medium heat.
  11. Add the garlic and cook a minute or two.
  12. Add the chopped tomatoes, basil, oregano, salt, pepper, and pepper flakes if using.
  13. Bring the mixture to a boil, then reduce the heat to a simmer and cook 20 mins.
  14. 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)
  15. 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.
  16. Preheat oven to 425 degrees F.
  17. 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.
  18. Bake until bubbly, about 15 to 20 minutes.
  19. Serve and enjoy!
  • Category: Main
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