Barbara Olson

  • 1 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 1 1/4 lb eggplant, cut into 1″ pieces
  • kosher salt and pepper
  • 1/2 – 3/4 cup parmesan, finely grated
  • 1/2 cup flat leaf parsley, finely chopped
  • 1/4 cup basil leaves, finely chopped
  • 1 large egg, beaten
  • 2 cups marinara sauce (low sodium)

Heat oil and garlic in a large skillet on medium heat until it sizzles – about three minutes.

Add eggplant and 1/4 cp water and 1/4 teaspoon salt and pepper.. Cook, covered, on medium-low heat stirring occasionally, until tender – about 12-15 minutes.

Transfer to colander and let drain 5 minutes.

Heat oven to 400°F. Line baking sheet with foil and coat lightly with cooking spray.

Transfer eggplant mixture to food processor and pulse to roughly chop. Do Not Puree.

Add breadcrumbs, parmesan, parsley, basil, and 1/2 teaspoon salt and pepper. Pulse to combine.

Stir in egg.

Form into about 20 1 1/2″ balls and transfer to prepared baking sheet.

Bake until firm and browned on the bottom 15 to 20 minutes.

Heat sauce in a large skillet then gently toss in meatballs.

Top with freshly grated parmesan and parsley.