Eggplant Marinara Balls

Ingredients

• Olive oil

  Salad or cooking

  ⅔ tbsp or 9g

• Eggplant

  Raw

  1 eggplant, unpeeled (approx 1-1/4 lb) or 548g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Garlic

  Raw

  2 cloves, minced or 6g

• Basil

  Fresh

  2 tbsp, chopped or 5g

• Bread crumbs

  Dry, grated, plain

  1 ½ cup or 162g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Parmesan cheese

  Shredded

  ¾ cup or 60g

• Parsley

  Raw

  1 tbsp or 4g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  3 cup or 771g

• Ricotta cheese

  Part skim milk

  ½ cup or 124g

Directions

1. Preheat the oven to 375°F. Lightly oil a large rimmed baking sheet with 1 tsp of olive oil.
2. In a large nonstick skillet, heat the remaining olive oil over medium-high heat. Add the eggplant and a couple of tablespoons of water. Season with salt and pepper, and cook, stirring occasionally, until tender, about 10 to 12 minutes. Transfer to a food processor and pulse a few times.
3. Transfer the eggplant mixture to a bowl and mix in bread crumbs, beaten egg, Parmesan cheese, parsley, garlic, and chopped basil. Season with additional salt and pepper if desired.
4. Form the mixture into about 24 balls, each approximately 1 1/8 oz, rolling tightly. Place on the prepared baking sheet and bake until firm and browned, about 20 to 25 minutes.
5. In a large deep skillet, heat the pasta sauce until warm. Add the eggplant balls to the sauce and simmer for 5 minutes. Garnish with basil leaves and serve with ricotta cheese.