Eggplant Meatballs in Marinara
Eggplant Meatballs in Marinara Sauce is actually a meat-free recipe that is vegetarian and gluten free. This Eggplant Meatball recipe is made with roasted eggplant, creamy salty parmesan cheese, Italian breadcrumbs and fresh basil and parsley packed into a balls, and then lightly fried, served topped with marinara sauce.
Servings: 14 meatballs
Equipment
- Large Heavy Skillet
- Baking Sheet
- Cutting Board
- Knife
Ingredients
- 1 large purple eggplant {1 lb}
- 2 large eggs whisked
- 2 garlic cloves minced
- 1/2 teaspoon sea salt
- 1/3 cup grated parmesan cheese
- 3 cups of gluten free Italian breadcrumbs
- 1 tablespoon fresh basil chopped
- 1 tablespoon fresh parsley chopped
- 1/2 cup gluten free all purpose flour
- 3 cups vegetable oil {for frying}
- 1-28 ounce can of marinara sauce
Instructions
- Heat oven to 350°.
- Prick eggplant with fork and place on small baking sheet and bake for one hour.
- Remove from oven, let cool, cut eggplant in half lengthwise and using a spoon scoop out inside flesh, and mash. Discard skin.
- Meanwhile add marinara to a pan and heat over low heat until simmering.
- In a large bowl add eggs, whisk. Add garlic, salt, parmesan cheese, breadcrumbs, herbs, and mashed eggplant.
- Using your hands press mixture together into 2”-2 1/2” size balls. Packing the mixture tightly together.
- Place vegetable oil in a medium frying pan and heat to 375°, over medium high heat.
- Place flour in a medium bowl and roll each ball in flour coating evenly. When oil is ready drop meatball carefully into oil. It should sizzle immediately.
- Working in batches add meatballs until golden brown, about 2 minutes. Using a spoon flip and cook other side an additional 2 minutes or until golden brown. They will brown up quickly. Transfer meatballs to simmering marinara sauce.
- Continue until all meatballs are added to marinara sauce and toss to coat, cooking until heated through completely about 10 minutes.
- Serve topped with additional parmesan cheese and basil.