Eggplant Meatballs

READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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