Eggplant Meatballs | gianna1.com

Eggplant Lovers Meatballs (Meatless)

I had these meatballs as an appetizer at a local Italian restaurant. I loved them and tried to come up with a recipe. They came out very similar, except for baking them instead of frying them. The only difference is, they are more delicate, so I would not submerge them into the marinara sauce. Instead, pour the sauce on top or use the sauce to dip them. You must try them. . you won't miss the meat.

Baked eggplant meatballs ready for sauce

Cubed and dressed ready for the oven....

Recipe

2 large eggplants, peeled and cubed

Salt/pepper to taste

Drizzle of olive oil

2⁄3 cup bread crumbs

1⁄2 cup grated Parmesan cheese

Chopped fresh parsley or basil (or both)

1-2 cloves fresh garlic minced

2 eggs beaten

On large cookie sheet place eggplant cubes in one layer. Bake in preheated 350 degree oven till fork tender. May take 35 minutes. Set aside to cool or make a day ahead.

Mash or place in food processor only till mashed.

In large bowl add all ingredients including eggplant. As you would making meatballs, combine thoroughly with your hands. Carefully mold meatballs into medium size balls. Roll into bread crumbs. Place meatballs on well oiled baking sheet. Drizzle with some olive oil. Bake at 375 for approximately 15- 20 minutes, or until golden.

Top with your favorite marinara sauce or make mine... :-)

*Freeze very well

Quick Marinara Sauce

1 28 oz can of crushed tomatoes

Olive oil to cover bottom of pot

1/2 white onion chopped

1 clove garlic, sliced

2 leaves of fresh basil

Salt/Pepper to taste

In medium size pot, pour enough olive oil to cover bottom. Get oil nice and heated. Add chopped onion and simmer on low heat with basil leaves until soft, add sliced garlic clove. Let the onion and garlic get soft and tender. Add the tomatoes and stir to combine. Allow the sauce to simmer for approximately 25-30 minutes. Add salt and pepper to taste.

Let's get baking!

Preheat the oven to 350 degrees

1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil.

Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.

Add to the processor:

2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

Process all dry ingredients until they are entirely incorporated into the batter.

Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*

Preheat the oven to 350 degrees. Place in the center rack of the oven. Bake for 30-40 minutes, depending on your oven.

Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth. Pour onto the cooled fresh orange cake.

Cooking with Love

with Gianna Conte (Jan)