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Eggplant Meatballs Recipe
|Eggplant||1 Large, peeled|
|Lean ground beef||2 Pound|
|Parmesan and romano cheese||1⁄2 Cup (8 tbs), grated|
|Garlic||3 Clove (15 gm), crushed|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Ground black pepper||To Taste|
|Olive oil||2 Tablespoon|
|Spaghetti sauce/Italian gravy||1 Cup (16 tbs)|
|Grated cheese||1⁄2 Cup (8 tbs) (Parmesan Or Romano)|
|Muenster cheese||3⁄4 Pound, sliced|
Calories 663 Calories from Fat 383
% Daily Value*
Total Fat 43 g66.1%
Saturated Fat 20.2 g101.2%
Trans Fat 0 g
Cholesterol 229.1 mg
Sodium 1013.3 mg42.2%
Total Carbohydrates 11 g3.7%
Dietary Fiber 3.8 g15.2%
Sugars 4.2 g
Protein 56 g111.3%
Vitamin A 20% Vitamin C 4.8%
Calcium 65.6% Iron 22.7%
*Based on a 2000 Calorie diet
Bring to a boil, reduce the heat, and simmer for 10 minutes, or until the eggplant is tender.
Meanwhile, mix together the remaining ingredients for the meatballs.
Drain the eggplant and allow it to cool for a moment.
Mash the eggplant and mix it in with the meatball mixture.
Form into 18 meatballs.
Heat a large frying pan, add the oil, and brown the meatballs in two batches.
Place the sauce in the bottom of a large baking dish.
Set the meatballs in the sauce.
Top with the grated cheese and finally with the thickly sliced (1/8 inch thick) Muenster cheese.
Bake in a 375° oven for 20 minutes, or until all is hot and bubbly.
Try this with Pasta Bagna Cauda, along with Vegetables North Beach.