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I think many of you know that I like eggplant. I love the flavor, it’s rustic and earthy. The items I thought would make a great meatball. I hope you give this a try. Serve the meatballs in the sauce as is or over pasta, polenta, in a sandwich bun…
Eggplant and Mushroom Meatballs
- Olive Oil
- 4-6 Garlic Cloves
- About 3 Eggplants cut into small chunks, unpeeled. You should have about 7-8 cups.
- 1 8oz package Mushrooms, chopped
- 1 ¼ cup Parmesan Cheese
- 2/3 cup Parsley, chopped
- 1/3 cup Basil leaves, chopped
- 1 Tbsp Oregano, chopped
- 2-3 Eggs, add 2 and if needed add the 3rd egg
- 1 ½ cups Panko Breadcrumbs
- Salt and Pepper
- Few Red Pepper Flakes, if desired
- 4-5 cups Marinara Sauce
- Mozzarella Cheese, shredded for garnish
- Parsley and/or Basil chopped, for garnish
- Heat the oven to 425 degrees, on roast
- Line two baking sheets with parchment paper. Add the eggplant and drizzle with oil and salt and pepper to one baking sheet. On the second add the mushrooms, drizzle with a little oil. Roast for about 15 minutes until tender but the eggplant is not soft and mushy and the mushrooms are brown. Let cool.
- Finely chop the eggplant and mushrooms into small pieces or minced. Note: I didn’t use a food processor because I didn’t want to puree or have the eggplant and mushrooms turn to mush.
- In a large bowl add the eggplant, mushrooms, parmesan cheese, parsley, basil, oregano, I used 3 eggs, panko bread crumbs, salt and pepper and red pepper flakes. Mix all together and form into meatballs. Place on the baking sheet and cook for about 25-30 minutes until brown on the bottom and cooked on the outside. The meatballs may be slightly soft on the inside.
- Heat up the marinara sauce (or use homemade). I served the meatballs and sauce over polenta. Garnish with mozzarella cheese and parsley/basil.
Enjoy … gathering around the table with family and friends