Eggplant Meetballs

(2 votes)

3 tablespoons olive oil
3 cloves garlic, peeled and minced
1 large eggplant, peeled and diced
1 tablespoon water
1 cup breadcrumbs, seasoned or plain
1/2 cup fresh parsley, chopped
2 egg substitutes, beaten
1/2 cup grated cheese
olive oil
tomato sauce

In a large saucepan, heat oil over medium heat. Add garlic, and sauté gently until golden. Add diced eggplant, and water. Cover, turn heat to medium-low, and gently steam until eggplant is very soft.

In a mixing bowl, combine eggplant, crumbs, parsley, egg subs, and soy cheese. Mix well. Let stand in fridge 20 minutes.

Form into balls. Heat olive oil in a frying pan over medium heat. Add balls, and fry on all sides in olive oil, until browned. Cover with tomato sauce, and simmer until hot throughout. Sprinkle with soy Parmesan, and serve.

Note: If meetballs fall apart when you try to form them, add additional bread crumbs.

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