Serves: 1 Time: 35 minutes
- 1/3 eggplant, roughly chopped
- 1 garlic clove, chopped
- handful of parsley, plus 1 T. for garnish
- 1 egg, beaten
- 1/2 c. bread crumbs
- 1 c. favorite red sauce
- grated Italian cheese (pecorino, parmegiano, or grand adana all work)
- salt, pepper, oil
Pulse the first three ingredients in a food processor.
Heat a pan and add a light bit of oil. Season with salt and let the eggplant soften for 7-8 minutes. Let cool.
Once cool, mix together the eggplant, egg, and bread crumbs, adding more bread crumbs as needed. Form into equal-sized "meatballs."
Make sure the pan is hot, add more oil as needed, and add the "meatballs," letting them brown on all sides.
Meanwhile, heat your red sauce. Plate the red sauce, place the "meatballs" on top, and garnish with the cheese and parsley.