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Eggplant, Mushroom & Tomato "Meatballs"

Prep Time 35 minutes
Cook Time 3 hours
Total Time 3 hours 35 minutes
Servings 20

Ingredients

  • 1 large eggplant
  • 5-6 medium-sized mushrooms chopped finely
  • 1/2 small onion
  • 4 cloves garlic minced
  • 2 tbsp olive oil for pot
  • 28 oz cans diced tomatoes
  • 2 tbsp fresh basil chopped
  • 2 tbsp fresh parsley chopped
  • 3 cups bread crumbs
  • 2 eggs scrambled

Instructions

  1. Prick eggplant and cook for 1 hour at 350 degrees
  2. Saute olive oil, onions and garlic in pot on medium heat for 5 minutes or until softened
  3. Add tomatoes to pot and let simmer for about 2 hours, uncovered, until it thickens a bit
  4. Remove eggplant from the over, scrape out flesh and discard the skins
  5. Chop up any eggplant that's not soft enough (to feel a bit mushy)
  6. Mix eggplant and mushrooms
  7. Fold in tomatoes, basil, parsley, bread crumbs, and eggs (be sure your mixture isn't too hot or the egg may cook)
  8. Roll mixture into about 20 - 1 3/4" balls
  9. Bake at 350 degrees for 35 - 40 minutes