Meatless Monday is back!
Impress your guests with these mini balls of Eggplant Parmesan. This is by far one of my most favorite creations. I love eggplant parmesan but its not always easy to serve with company or as an appetizer. I love this idea of the eggplant Parmesan concept and making it bite size for company. I am calling these
Eggplant ParmaTini Balls
The recipe and procedure are relatively simple. It’s roasted eggplant that’s mashed with some basic tomato sauce, grated parmesan and mozzarella cheeses, along with some bread crumbs and light seasoning. You could probably fry these but I opted to bake mine in a well greased mini muffin pan. The pan helps keep them round and even. I flipped mine over after about 15 minutes. After allowing them to cook another 15 minutes, I put a dollop of basic tomato sauce, a sprinkle of Parmesan Grated Cheese and a small piece of Mozzarella. I then returned to the oven until the cheese began to melt a little. Let cool a few moments and then carefully remove
I really recommend giving this one a try. You could also make these with an addition of chopped turkey,chicken or even beef! I’m definitely planning to try them again this weekend with meat. Then they will be Eggplant Parmatini Meatballs!
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Eggplant ParmTini Balls
- 1 medium size eggplant
- 1 cup of basic tomato sauce
- 1/4 cup of olive oil divided
- 1/2 cup parmesan cheese
- 1/2 cup shredded mozzarella cheese for eggplant filling
- 3 slices large thickof mozzarella cheese cut into tiny squares for the tops
- 3/4 cup of seasoned breadcrumbs
- 1 tablespoon finely chopped fresh parsley
- 1 large egg lightly scrambled
- Salt and pepper to taste
- Slice top of eggplant off and cut down the middle. Place on a well greased baking sheet,aprox. 3-4 tablespoons, cut side down, Place into a pre heated 350 degree oven for 45 minutes
- When soft to the touch remove from the oven, let cool and then scrape out the insides of the halved eggplant and place into a food processor. Discard/remove any large clumps of seeds. Then, just give the eggplant a few light pulses to mash it up a bit. You could opt to add the tomato sauce now, while you pulse in the processor. Then transfer to a bowl, and add the shredded mozzarella cheese and grated parmesan cheese, breadcrumbs and egg and tomato sauce (if you haven't already)g, and chopped parsley. If not using seasoned breadcrumbs it would be good to season the eggplant with salt and pepper. If the consistency is too loose to roll into a ball add a little more breadcrumb to make it easier to roll and handle. Then spray a mini muffin tin (pan needs to be well oiled) . Drop 1/2 teaspoon size balls into each well of the pan(s). You should also spray/drizzle a little olive oil over the tops to prevent sticking when you flip over the eggplant balls. Place the pans into a pre heated 375 degree F oven. After 15 minutes or when the eggplant balls remove are easy to flip over - using 2 small spoons flip over each eggplant ball in the pan and then place back into the oven. Bake another 15 minutes or until the tops are golden brown. Once golden in color remove from oven, add a dollop of tomato sauce on top, a sprinkle of grated parmesan cheese and a small square of mozzarella cheese. Just enough to fit in the center of the eggplant ball. Place back into the oven for 5 minutes more or until the cheese is melted. Let cool slightly, remove from pan serve and enjoy.