Ingredients

The following ingredients have 6 Servings
  • cooking spray
  • 1/2 tbsp olive oil
  • 1 1/4 lbs unpeeled eggplant (cut into 1-inch pieces)
  • kosher salt
  • 1/4 tsp black pepper
  • 2 garlic cloves (crushed)
  • 2 tbsp chopped basil (plus leaves for garnish)
  • 1 1/2 cups Italian seasoned breadcrumbs
  • 1 large egg (beaten)
  • 2 ounces Pecorino Romano cheese (freshly grated, plus more for serving)
  • 1 tablespoon chopped flat-leaf parsley
  • 1 25.25 ounce jar DeLallo Pomodoro sauce
  • part skim ricotta cheese (for serving (optional))

Instruction

  • Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
  • Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. Transfer to the bowl of a food processor and pulse a few times.
  • Transfer to a bowl and add bread crumbs, beaten egg, Romano cheese, parsley, garlic and chopped basil into the eggplant. Season with 1/2 teaspoon kosher salt and 1/8 teaspoon of pepper.
  • Form the eggplant mixture into 24 balls about 1 1/8 oz each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes.
  • Heat the sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if desired.