Eggplant Meatballs
Eggplant Meatballs
Easy vegetarian meatballs made with eggplant, mushrooms, and breadcrumbs.
Ingredients
- 1 tablespoon olive oil, plus more as needed
- 1 large eggplant, peeled and cubed (about 7-8 heaping cups)
- 1/4 cup water
- 4 ounces portobello mushrooms, roughly chopped
- 1/4 cup walnuts
- 1 cup panko breadcrumbs
- 1/2 cup freshly shredded Parmesan cheese
- 2 cloves garlic, pressed
- 1 egg, beaten
- 1 teaspoon Italian seasoning
- Coarse kosher salt
- Freshly ground black pepper
- Marinara sauce
- Fresh chopped parsley, optional
- Cooked spaghetti, optional
Instructions
- Preheat the oven to 375ºF. Coat a large baking sheet with cooking spray.
- Heat olive oil in a large skillet over medium heat. Add the eggplant and 1/4 cup water. Cook, stirring frequently, until the eggplant has softened, about 10 minutes.
- Meanwhile, in a another large skillet, cook mushrooms over medium heat. Add a bit of oil as needed and stir frequently until the mushrooms have released most of their moisture and turned dark and soft, about 10 minutes. If you only have one skillet it’s ok to cook the eggplant, then the mushrooms in the same skillet, but cooking them together will overcrowd the pan.
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