Trick Your Husband

I am one of those on-again off-again vegetarians. I will go a few months without eating meat. I feel great consuming only what I can confidently say does not have feelings. But then something like a boneless buffalo wing will throw me off the wagon. It is never something impressive like a sirloin steak or pork chop.

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.

Ingredients

1 large eggplant

1 cup or so of store-bought seasoned breadcrumbs

1 egg

1/2 cup of grated Parmesan cheese

a little milk

1 small garlic clove, grated

small bunch of fresh parsley

extra-virgin olive oil

S&P

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.

Enjoy!