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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (198g) Recipe makes 4 servings The following items or measurements are not included below: 1 teaspoon mixed Italian herbs |
||
| Calories 216 | ||
| Calories from Fat 59 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.6g | 10% | |
| Saturated Fat 2.6g | 12% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 113mg | 37% | |
| Sodium 363mg | 15% | |
| Potassium 425mg | 12% | |
| Total Carbohydrate 28.8g | 9% | |
| Dietary Fiber 6.0g | 23% | |
| Sugars 5.5g | ||
| Protein 11.5g | 23% | |
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Ingredients
- 1 large eggplant
- 2 beaten eggs
- 1/3 cup parmesan cheese or romano cheese
- 1 teaspoon mixed Italian herbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- black pepper, to taste
- sea salt, to taste
- 1 cup breadcrumbs
Directions
1
Slice eggplant and sprinkle with salt.2
Let sit 10 minutes to draw out water.3
Rinse and pat dry.4
Saute on stovetop with a splash of olive oil and about 1/4 cup water until eggplant is soft.5
Remove and chop finely.6
Mix everything but the breadcrumbs when eggplant is cool.7
Then add breadcrumbs and mix until you get the consistency you want to form the balls.8
Place in a generously olive oiled pan about l inch apart and bake at 400 degrees until golden brown, about 40 60 minutes.9
Turn halfway through baking to ensure even browning.
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- Course > Side Dishes
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- Preparation > Time to Make > < 4 hours
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- Occasion > Novelty
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- Dietary > Kosher
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Featured Reviews for This Recipe
From: shygirl
On Sep 24, 2008
Its good but not to die for. Over all it's very tasty but really wont crave for it. Better eaten hot than room temperature. Thanks for sharing.
From: MechanicalJen
On Sep 20, 2008
I am SHOCKED at how much this resembles a meatball. My roomie is very meat and potatoes, and she had nothing but great things to say about this. I'm going to use the leftovers for a meatball sub. THANKS!
From: Tara
On Sep 5, 2002
You would never be able to tell these werent made with beef if they were in a pot of spaghetti sauce. They were really good, I had mine on the side with a little sauce. I used fresh bread crumbs, ran out and threw in about 8 crushed crackers to top up. I rolled them when they were really moist but could form a ball and they were nice and moist after cooking too.
From: grace chang
On Feb 27, 2005
These were tasty. They tasted exactly like eggplant parmesan, which if you look at the ingredients is eggplant parmesan in a different form. I followed the recipe exactly, and then simmered them in sauce, however they were breaking apart in the sauce after just 10 minutes. Next time I won't simmer them in sauce, just pour the sauce over right before serving. I also, made a double batch to freeze.
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