Ingredients:

  • 2 medium eggplants (approx. 1.5 lbs / 680g), cubed into 1-inch pieces
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1 cup panko breadcrumbs
  • 1/2 cup parmesan cheese, finely grated
  • 1 large egg
  • 3 cloves fresh garlic, minced
  • 1/4 cup fresh basil, finely chopped
  • 2 tbsp fresh parsley, minced
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 2 cups marinara sauce
  • 1/2 cup mozzarella cheese, shredded

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Toss the cubed eggplant with 3 tablespoons of olive oil and 1 teaspoon of kosher salt on the baking sheet.
  3. Roast the eggplant until the water has evaporated and the pieces are caramelized and browned.
  4. Use a food processor or potato masher to mash the roasted eggplant into a thick, consistent paste.
  5. In a large mixing bowl, combine the eggplant base with toasted panko breadcrumbs, grated parmesan, egg, minced garlic, basil, parsley, dried oregano, and black pepper.
  6. Using a cookie scoop or tablespoon, shape the mixture into 15 uniform meatballs and place them on a baking sheet.
  7. Bake the meatballs until they develop a mahogany-colored crust.
  8. Serve meatballs topped with warmed marinara sauce and melted mozzarella cheese.