If you are searching for a way to make pasta night a little healthier or a new meatless Monday option, this is the recipe for you! Packed with Italian flavors and best served with your favorite pasta and tomato sauce. As always, I hope you give this recipe a try and let me know what you think. Enjoy!
For 2 Servings – 1 hour
1/2 Cup Panko Breadcrumbs
1/4 Cup Freshly Grated Parmesan
6 Basil Leaves Chopped
1 Tsp Dried Oregano
1/2 Tsp Garlic Powder
Salt & Pepper
- Preheat oven to 375º. Half eggplant lengthwise and season generously with olive oil, salt & pepper. Bake for about 30 minutes or until eggplant is tender. Remove from oven and let the eggplant cool. Preheat oven to 425º.
- Scoop the eggplant flesh out into medium mixing bowl. Add breadcrumbs, parmesan, basil, oregano and garlic powder. Mix well.
- Form into bite size meatballs and place on oiled sheet pan. Bake for about 20 minutes or until meatballs begin to firm up.
- Serve with your favorite pasta and tomato sauce & enjoy!
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