Eggplant Meatballs.

The perfect dish for Meatless Monday and Tuesday’s lunch.

1 large eggplant

1 cup or so of store-bought seasoned breadcrumbs

1 egg

1/2 cup of grated parmesan cheese

a little milk

1 small garlic clove, grated

small bunch of fresh parsley

extra-virgin olive oil

S&P

Slice eggplant in half long-ways. Bake at 400F until inside of eggplant is soft. Once cooled, scrape out ‘guts’ of the eggplant into a mixing bowl. Add breadcrumbs, egg, cheese, milk, garlic, parsley and salt and pepper to taste until you have reached your desired texture. Roll into meatballs. Place on baking sheet and drizzle with extra-virgin olive oil. Bake at 350F until brown, about 30 minutes.

Add pasta with favorite marinara sauce for dinner, and add to a sub-roll with provolone for Tuesday’s lunch.

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