FRESH Ideas: Meatless Meatballs

FRESH Ideas For Meatless Monday
FRESH Ideas with Christine Gardner can be seen each Tuesday at 5 p.m. on CBS19 and again on

Meatless Meatballs


4 eggplants, peeled and quartered lengthwise
2 slices stale bread
1/2 cup milk
1/2 cup parmesan cheese
1/2 cup marinara
2 eggs
1 cup fresh parsley, chopped
2 cups seasoned bread crumbs
Salt and pepper
1 cup canola oil

Bring a large pot of salted water to a boil. Boil eggplant until it is soft. Lay the bread out on a plate and pour milk over it. Let the milk soak into the bread. Squeeze out the bread and tear it into pieces. Drain the eggplant, place in a colander and press the water out of the eggplant. Roughly chop the eggplant. Place in a large bowl and add the bread, parmesan cheese, eggs, parsley, marinara, salt and pepper. With clean hands completely combine the mixture and begin forming into balls. Spread the bread crumbs onto a plate. Roll the balls in the bread crumbs. Heat oil in a large skillet. Add the balls to the skillet and cook for about six minutes. While cooking roll the balls around the pan with a wooden spoon until browned on all sides. Remove the balls from the pan and let drain on a paper towel before serving. Serve with pasta and your favorite marinara and garnish with parmesan cheese. (Makes approximately 2 dozen meatballs.)

Recipe by Christine Gardner


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