Eggplant Parm "Meatballs"

Okay, I know that despite everyone being back to school, back to work (ugh!), and Labor day being but a small blink in the rearview mirror (was it the day before yesterday or like a month ago?), summer isn’t really over yet.
It’s still hot, humid, smelly, the days are still relatively long and no, I will not put my flip-flops away just yet.
But I can’t help it, as soon as September rolls around, I begin the transition from summer to fall.
I grab the cold weather running gear. I look at the plums and peaches at the Farmers’ market questioningly - I only want to buy apples, figs, and pumpkins.
And I feel the need for bubbly, filling, and indulgent meals — such as eggplant parm.

To be honest, I have mixed feeling about traditional eggplant parm. As with many popular dishes there are many awful ways to make it. If you order eggplant parm in a run-of-the-mill restaurant or in a pizza parlor you’ll probably get mushy slices of soggy eggplant, slathered with greasy cheese, covered with a dubious tomato sauce. It’s all too much, too heavy.
Still, if you show up at my place with a casserole dish of your grandma’s eggplant parmigiana, I will probably hug you, because I don’t, in fact, always feel like cooking.
I will open a bottle of red wine, we will ravage the parm, and have an awesome evening.

The other night — as I was wondering what to do with the eggplant that has been sitting in the fridge for a few days — I had an epiphany: what about making eggplant parm in “meatball” form?
So BAM! there you have it: Eggplant Parm “Meatballs”.
These were a hit! I made them for a group of friends, everybody loved them.
Great as an appetizer or as the main meal with a salad on the side.
These “meatballs” are amazing and so easy to make too.
OK, it’s go time!

Eggplant Parm “Meatballs”                                                                            Print this recipe!
Inspired by SkinnyTaste

Ingredients
Makes 16 “meatballs”, serves 4

1 medium eggplant, cut into 1-inch pieces
½ tablespoon olive oil
½ teaspoon fine grain salt
A pinch of ground black pepper
1 garlic clove, minced
2 tablespoons chopped fresh basil
1 cup almond meal (or gluten-free breadcrumbs)
1 large egg, lightly beaten
1 (25 oz / 700 gr) jar tomato sauce
6 tablespoons grated Parmesan cheese, divided

Directions

Preheat oven to 375ºF (190ºF) and place a rack in the middle. Lightly grease with olive oil a large rimmed baking sheet. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add eggplant and ¼ cup of water. Cook for about 10 to 12 minutes, until eggplant has softened.
Place in the bowl of a food processor (or blender) and puree until smooth.
Transfer to a large bowl, add almond meal (or breadcrumbs), egg, 4 tablespoons of Parmesan cheese, basil, and garlic. Season with salt and pepper.
Scoop one tablespoon of eggplant mixture and with dampened hands roll tightly into balls.
Transfer to prepared baking sheet and bake until firm and browned, about 20 minutes.
Remove from the oven and let cool slightly.
Return the skillet to the heat and add tomato sauce. Add “meatballs”, spoon a bit of tomato on top of each “meatball”, sprinkle with remaining Parmesan cheese, and simmer for 5 minutes until heated through. Alternatively place the skillet under the broiler for 2 minutes until the cheese has melted.
Garnish with basil and serve.

Nutrition facts

One serving yields 332 calories, 23 grams of fat, 19 grams of carbs, 13 grams of protein.