Meatless Monday Meal Idea: Eggplant “Meatballs” in Red Sauce

Before getting started, you need to drain the eggplant for about an hour. To do this, you need to salt the eggplant. Salting the eggplant seems to keep the meatballs from being soggy and too mushy.

If you choose to do this, you may want to omit the salt that is added to the breadcrumb mixture.

Eggplant “Meatballs”
1 medium sized eggplant, peeled, diced
1 tbsp of extra virgin olive oil
2 tbsp onion, finely diced
2 cloves garlic, minced
1 cup panko breadcrumbs*
2 tbsp vegan parmesan (or you can use nutritional yeast)
1 tsp oregano
1/2 tsp parsley
1 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
Ener-G Egg Replacer for 1 egg

In a large saucepan, cook the onion, eggplant, and garlic in 1 tablespoon of olive oil until softened. Season with salt and pepper.

Let the eggplant mixture cool down near to room temperature then transfer into a food processor and purée until well mixed (smooth and pasty).

In a separate bowl, combine the breadcrumbs with oregano, garlic powder, vegan parmesan (or nutritional yeast) and parsley.

Transfer the breadcrumb mixture into the food processor and pulse until fine and well combined. Transfer into a medium-large mixing bowl and set aside.

Combine the eggplant purée, breadcrumb mixture and the egg replacer and mix well.

Once thoroughly combines, form the meatballs using a measured tablespoon and roll into balls.

Place meatballs onto a baking sheet lined with parchment paper lightly sprayed with cooking spray. (I also suggest spraying the tops of the meatballs as well).

Preheat the oven to 375°. Bake for 20-25 minutes, flipping half way through, to ensure even browning.

This recipe makes about 17 meatballs and comfortably serves 4.

Homemade Red Sauce
1-8 oz can tomato sauce
1/2 tsp garlic powder
1 tsp oregano
1/2 tsp basil
1/2 tsp sugar
1/4 tsp salt
pepper to taste
dash crushed red pepper

Just combine all of the ingredients in a small saucepan and cook until heated through.

Pour over eggplant meatballs and serve with pasta and a side salad. Or make an eggplant “meatball” sub. and ENJOY!

*For a gluten-free version, use Ian’s Original Panko Breadcrumbs .

This recipe was adapted from Midwest Veg.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s