Ingredients
- 1 large eggplant approximately 1½ pounds total
- 1 3/4 cups breadcrumbs
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons fresh Italian flat-leaf parsley minced
- 2 tablespoons fresh basil minced
- 1/2 cup milk cow or plant-based
- 1/2 cup Parmesan cheese freshly grated
- 2 large eggs beaten
- 16 oz jar pasta sauce
- 1.5 cups fresh mozzarella shredded
Instructions
- Preheat the oven to 400°F. Slice the eggplant into 1/2-inch cubes and spread them on a baking sheet. Roast for 25-30 minutes, until tender.
- In a blender, combine roasted eggplant, breadcrumbs, garlic powder, salt, pepper, parsley, basil, milk, Parmesan, and eggs. Pulse until well combined.
- Form the mixture into balls and place on a greased baking sheet. Bake at 375°F for 20-25 minutes, until golden.
- Warm the pasta sauce in a pan, add the baked meatballs, and simmer for 5 minutes. Serve topped with shredded mozzarella.