Spaghetti & Eggplant "Meatballs" Recipe
Servings: 16 eggplant balls
Meatballs are made with eggplant instead of beef or pork plus Italian ingredients over a bowl of spaghetti. Fools them every time! Replaces any recipe needing meatballs.
Dice eggplant into ½ -inch chunks and soften in boiling salted water 2 minutes. Cool; drain; pat dry. Pulse in food processor to blend. Transfer to bowl with egg. Mix in garlic, parsley, bread crumbs, cheese. Mix with fork and form into 1½-inch balls. Heat oil over medium in a large skillet with Teflon™ nonstick coating. Cook turning all sides until golden brown; add red sauce to pan; simmer 15-20 minutes to infuse flavors.