My husband on the other hand, will not knowingly eat things made with vegetarian substitutions. However, he does eat and enjoy these meatballs, blissfully unaware that I have substituted the ground sirloin for an eggplant.
These meat-a-balls (insert Italian accent) are similar in texture and flavor to your typically ball of meat. I enjoy them many ways; with or without sauce, hot, cold, with pasta, on a sandwich etc.
I suggest you make them with your favorite marinara sauce for meatless Monday, and with a slice of provolone on toasted ciabatta for Tuesday's lunch.
1 large eggplant
1 cup or so of store-bought seasoned breadcrumbs
1/2 cup of grated Parmesan cheese
a little milk
1 small garlic clove, grated
small bunch of fresh parsley
extra-virgin olive oil
Slice eggplant in half lengthwise. Bake at 400F until inside of eggplant is soft. Once cooled, scrape out ‘guts’ of the eggplant into a mixing bowl. Add breadcrumbs, egg, cheese, milk, garlic, parsley and salt and pepper to taste until you have reached your desired texture. Roll into meatballs. Place on baking sheet and drizzle with extra-virgin olive oil. Bake at 350F until brown, about 30 minutes.