4 Servings 40 min Cook
2/3 Tbsp Olive Oil
1 Eggplant, unpeeled (approx 1-1/4 lb) Eggplant
1/4 Tsp Salt
1/4 Tsp Pepper
2 Cloves, minced Garlic
1 Tbsp, chopped Basil
1 1/2 Cup Bread Crumbs
1 Large Egg
3/4 Cup Parmesan Cheese
1 Tbsp Parsley
3 Cup Pasta Sauce
1 Cup Ricotta Cheese
Heat the oven to 375°F.
Rub a large rimmed baking sheet with a tsp of olive oil.
Place the rest of the olive oil in a large nonstick skillet over medium high heat.
When hot add the eggplant and a couple tbsp of 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.
Transfer to a bowl and add bread crumbs, beaten egg, cheese, parsley, garlic and chopped basil into the eggplant.
Season with salt and pepper.
Form the eggplant mixture into about 24 balls (for full recipe) 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.