These vegetarian eggplant meatballs transform the humble eggplant into savory, Italian-inspired bites packed with herbs and cheese. Simmer them in marinara sauce for a satisfying meatless meal.

Ingredients

• 1-1/2 tablespoons olive oil
• 1 medium eggplant (1 pound), peeled, cubed
• 2 garlic cloves, minced
• 1-1/2 teaspoons salt, divided
• 1/2 teaspoon pepper, divided
• 3/4 cup italian-style panko bread crumbs
• 1/2 cup plus 3 tablespoons grated parmesan cheese, divided
• 1 large egg, room temperature, beaten
• 1 teaspoon dried basil
• 1 jar (24 ounces) marinara sauce
• 3 tablespoons minced fresh parsley

Directions

1. Preheat oven to 375°. Fit a 15x10x1-in. baking sheet with a wire rack; coat with cooking spray.
2. In a large skillet, heat oil over medium heat. Add eggplant and garlic; cook until browned, 6-8 minutes, stirring frequently. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat; let slightly cool. Transfer to a food processor; pulse until mixture reaches the consistency of ground meat.
3. In a large bowl, thoroughly combine eggplant mixture, breadcrumbs, 1/2 cup Parmesan cheese, egg, basil, remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper.
4. Shape into 1-1/2 in. balls. Line on prepared wire rack, spacing 1-in. apart. Bake 15-20 minutes or until meatballs are lightly browned.
5. Transfer meatballs to a skillet. Stir in marinara. Bring to a simmer over medium-low heat; cook 6-8 minutes or until marinara is bubbly. Sprinkle with remaining 3 tablespoons Parmesan and parsley.