I’m all about using alternatives to Alberta’s heavy participation in meat products. I found this recipe on Skinny taste and thought I would give it a try. I obviously modified a few things such as removing all of the dairy except a small amount of parmesan cheese sprinkled on top and decreasing the amount of bread crumbs.
1/2 tbsp olive oil
1 1/4 lbs unpeeled eggplant, cut into 1-inch pieces
1/4 tsp black pepper
2 garlic cloves, crushed
2 tbsp chopped basil, plus leaves for garnish
1/2 cups Italian seasoned breadcrumbs
1 large egg, beaten
1 tablespoon chopped flat-leaf parsley
1 (25.25 ounce jar) your choice of tomato sauce
Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. Transfer to the bowl of a food processor and pulse a few times.
Form the eggplant mixture into 24 balls about 1 1/8 oz each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes.
Heat the sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if desired.