VEGETARIAN EGGPLANT MEATBALLS

Vegetarian Eggplant Meatballs image

Vegetarian meatballs browned in the oven. Use with spaghetti, in bombers, and all by themselves!

Provided by Beaner

Time 1h15m

Yield 6

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil, or more as needed
1 onion, minced
6 cloves garlic, minced, or more to taste
1 eggplant, peeled and cubed
10 leaves fresh basil, chopped
¾ teaspoon dried oregano
½ teaspoon dried thyme
salt and ground black pepper to taste
⅓ cup grated Parmesan cheese
½ cup panko bread crumbs

Steps:

Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until tender, 5 to 10 minutes. Add eggplant, basil, oregano, thyme, salt, and pepper to onion mixture; cook and stir, mashing occasionally with a wooden spoon, until eggplant is cooked through but still holds shape, about 10 minutes. Remove skillet from heat and cool mixture to room temperature.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat (such as Silpat®).
Mix Parmesan cheese and bread crumbs into eggplant mixture; shape into 15 to 18 "meatballs". Arrange "meatballs" on the prepared baking sheet.
Bake in the preheated oven, turning occasionally, until browned on all sides, about 30 minutes.

Nutrition Facts : Calories 132.9 calories, Carbohydrate 13.7 g, Cholesterol 3.9 mg, Fat 8.5 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 1.8 g, Sodium 140.8 mg, Sugar 2.6 g