Eggplant Parmesan Meatballs

Ingredients

• eggplant — cut into 2.5 cm cubes680 g
• extra-virgin olive oil — divided90 ml
• kosher salt — ¾ tsp4.5 g
• seasoned breadcrumbs135 g
• Parmesan — grated, plus more to garnish40 g
• fresh parsley — chopped15 g
• eggs — 1 whole egg plus 1 yolk2 ea
• garlic cloves — thinly sliced3 ea
• black pepper0.5 tsp
• onion powder0.5 tsp
• marinara sauce680 g
• whole-milk ricotta125 g
• loaf crusty bread — to serve1 ea

Method

1. Preheat oven to 375°F (190°C). Place eggplant in a 13x9-inch baking dish; toss with 3 Tbsp. olive oil and salt. Bake for 30 minutes, tossing once halfway through. Let chill for 15 to 20 minutes, until cool enough to handle. (Keep the oven at 375°F (190°C).)
2. Place eggplant in a food processor and pulse about 10 to 12 times, or until the eggplant is finely chopped/broken down. Add breadcrumbs, Parmesan, parsley, eggs, garlic, black pepper, and onion powder. Continue pulsing until the mixture is well-combined. Form into 20 mini meatballs (about 2 Tbsp. each).
3. Heat 2 Tbsp. oil in a large skillet over medium heat. Once hot, add half the meatballs and cook for 6 to 7 minutes, turning to cook all sides, until browned. Repeat with second batch of eggplant meatballs, adding another 1 Tbsp. oil as needed to the pan.
4. Spread marinara sauce in the same 13x9-inch baking pan you roasted the eggplant in. Arrange eggplant meatballs in the pan, along with dollops of ricotta cheese throughout.
5. Bake at 375°F (190°C) for 15 to 18 minutes, until the marinara is bubbly. Garnish with extra fresh chopped parsley and Parmesan cheese. Serve warm with crusty bread.