At just about this point, I was suppose to top each of these eggplant meatballs with some mozzarella cheese and brown them in the oven… whoops.
Still worth making again for a meatless Monday entree though…
Slice eggplant the long way, salt heavily and place in a colander for an hour to soften and get some water out. I then put my slices between some paper towels and a heavy weight for a few minutes for an extra oomph…
Brown the strips in a hot skillet with olive oil.
Toast some fresh bread crumbs with Italian seasoning and olive oil.
Pulse the charred eggplant with the bread crumbs and egg
Form mixture into meatballs ( yield for me was 12) and brown in skillet in olive oil. I then added marinara sauce and simmered as I showed above, but then was supposed to finish with the cheese.
To serve I sautéed spinach with garlic and made some brown rice. I also think you could add ground walnuts to the veggie meatballs to get you an extra hit of protein!