eggplant parmesan meatballs with spaghetti___________________________No meat, just plant. These cheese-hinted ballin' balls serve perfect with marinara and spaghetti.
Ingredients
- 3 large eggplants
- 1 cup panko breadcrumbs, divided
- 1/2 cup shredded parmesan cheese
- 2 tbsp fresh parsley, chopped
- 2 tsp fresh oregano, chopped
- 2 tsp fresh basil, chopped
- 1/2 tsp dried rosemary
- 1/2 tsp garlic powder
- pinch red pepper flakes
- kosher salt and pepper, to taste
- spaghetti or other pasta of choice
- marinara sauce and additional parmesan, to serve
Instructions
- Preheat oven to 425 degrees. Lightly grease two large baking sheets.
- Use a vegetable peeler or a very sharp knife (carefully, for fuck's sake) to peel the skin off. Discard. Sliceeach eggplant lengthwise into four 1/2 inch thick strips, for a total of 12 strips. Generously sprinkle salt on top. Lay out on paper towels to "sweat" for at least 20 minutes. Dab dry and place on prepared baking sheets.
- Drizzle with oil and bake the eggplant strips for 15 minutes. Let cool enough to handle, then add to a large food processor or high speed blender and puree until smooth. Using a cheesecloth or clean tea towel, wring out as much excess moisture as possible. You will notice a lot of liquid dripping from the 'plants!
- Drop puree into a bowl. Stir in 1/2 cup breadcrumbs, parmesan, parsley, oregano, basil, rosemary, red pepper flakes, and a pinch of salt and pepper. If the mixture seems too wet still, add 1-2 tablespoons of flour. I was quite violent with my eggplant wringing so I didn't need this, but you might if you're less angry than I am. Cover the bowl and set in the fridge for 15 minutes. Preheat the oven to 450 degrees.
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain.
- Lightly spray a parchment lined baking sheet with oil or butter. Add remaining 1/2 cup of breadcrumbs into a small bowl. Form a 1 inch meatball out of the eggplant batter and roll into the breadcrumbs. Set onto baking sheet. Repeat with remaining batter. I got 16 out of the batch. Spray the meatballs with a bit of oil and bake 15-20 minutes until crisp and golden.
- Serve meatballs over pasta with marinara sauce and additional parmesan, as desired.