Eggplant Non- Meatballs
3 cloves garlic, crushed
3 TBSP Extra Version olive Oil
1 Eggplant, peeled/diced
1 tsp water
1 cup breadcrumbs
1/2 cup parmesan cheese
1/2 cup fresh parsley-diced up fine or 1 tsp dried
Saute garlic and eggplant in oil with water until eggplant very soft, you can add dash more water to make sure eggplant gets a good steaming. Let cool at room temperature about 30 minutes.
Add eggs, breadcrumbs, parmesan cheese, parsley to mix.
Make into meatball size balls and saute in Olive Oil until browned.
Serve with favorite Marinara Sauce or in your Spaghetti Sauce over pasta.
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