EGGPLANT MEATBALLS

Eggplant Meatballs image

Provided by Vicki Kaye

Time 1h15m

Yield 18 meatballs, 6 serving(s)

Number Of Ingredients 13

1 eggplant, large
2 lbs ground turkey, lean
1/2 cup parmesan cheese, grated
3 garlic cloves, crushed
1/2 cup panko breadcrumbs
1 teaspoon basil
1/2 teaspoon red pepper flakes
1/4 teaspoon ground pepper
1/4 teaspoon salt
2 tablespoons olive oil
1 -2 cup spaghetti sauce
1/2 cup parmesan cheese, freshly grated
3/4 lb muenster cheese, thickly sliced

Steps:

Place the diced, peeled eggplant in a saucepan with enough water to cover.
Bring to a boil, reduce the heat and simmer for 10 minutes, or until eggplant is tender.
Meanwhile, mix together the turkey, 1/2 cup parmesan, garlic, bread crumbs, basil, red pepper, pepper, salt for the meatballs.
Drain the eggplant. Allow to cool for a few minutes.
Mash the eggplant, salt lightly, and sop up additional water with paper towel. Mix it into the turkey mixture.
Form into 18 meatballs. The meatballs will be large.
Heat oil in large frying pan, and brown the meatballs in batches. Turn heat down, cover, and cook the meatballs through.
Place the sauce in the bottom of a large baking dish.
Set the meatballs in the sauce. To with the grated cheese and finally with the thickly sliced cheese.
Bake in an oven at 375 degrees for 20 minutes or until hot and bubbly.
Serve as is, or with noodles cooked in eggplant water.