Eggplant Meatballs

My mother in law recently had eggplant meatballs in a restaurant and raved about them.  I had an eggplant I needed to use so I decided to try making homemade eggplant meatballs.  WOW! These are so good.  I made meatball subs for my boys and they devoured them in seconds. I ate these with a dollop of marinara sauce. I will be making these when I am craving meatballs in the future.

Recipe adapted from Food Network

Ingredients:

1 small eggplant

½ cup cannellini beans

1 cup Italian breadcrumbs

1 egg

1 garlic clove

¼ cup fresh basil

½ cup shredded mozzarella cheese

Olive oil spray

Directions:

1. Preheat the oven to 375 degrees.  Line a rimmed baking sheet with aluminum foil. Spray with olive oil spray.
2. Place the eggplant in the center of the baking sheet.  Use a fork to prick the eggplant 4 times.
3. Roast the eggplant 50 minutes.  Let the eggplant cool.
4. Slice the eggplant in half lengthwise.  Scoop out the flesh.  Discard the skin.
5. Add eggplant, egg, beans, garlic, basil, mozzarella, and breadcrumbs to food processor.  Pulse to mix.
6. Use a cookie scooper to form balls.
7. Arrange meatballs on baking sheet.  Spray with olive oil spray. 
8. Bake meatballs for 20 minutes at 375.
9. Serve meatballs on buns with mozzarella and pizza sauce, over pasta, or with a dollop of marinara sauce.