Eggplant marinara balls with ricotta and parmesan
Delight your taste buds with our Eggplant Marinara Balls with Ricotta and Parmesan! This easy-to-follow recipe features tender eggplant infused with aromatic garlic and basil, mixed with savory bread crumbs, and enriched with grated Parmesan and a touch of fresh parsley. Baked to perfection, these delicious vegetarian balls are served in a rich pasta sauce and topped with creamy ricotta cheese. Perfect for any occasion, this dish offers a nutritious and flavorful twist on classic comfort food. Ready to impress with minimal effort!
- 08 Apr 2024
- Cook time 40 min
- Prep time 10 min
- 4 Servings
- 12 Ingredients
Eggplant marinara balls with ricotta and parmesan is a delightful and hearty dish that combines the rich flavors of eggplant, basil, and garlic, with the creamy textures of ricotta and Parmesan cheese. Perfect for a cozy family dinner or an elegant appetizer, this recipe is sure to please both vegetarians and meat-lovers alike.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large skillet, heat the olive oil over medium-high heat. Add the diced eggplant to the skillet.
- Sprinkle with salt and black pepper, and sauté for 8-10 minutes until the eggplant is soft and lightly browned.
- Add the minced garlic and chopped basil to the skillet, and cook for an additional 2 minutes until fragrant.
- Transfer the cooked eggplant mixture to a food processor and pulse until it is finely chopped but not pureed.
- In a large mixing bowl, combine the eggplant mixture, bread crumbs, beaten egg, grated parmesan cheese, and chopped parsley. Mix until well combined.
- Using your hands, form the mixture into small balls, about 1-1.5 inches in diameter. Place them on the prepared baking sheet.
- Bake the eggplant balls in the preheated oven for 20-25 minutes, turning them halfway through, until they are golden brown and firm.
- While the eggplant balls are baking, heat the pasta sauce in a large saucepan over medium heat.
- Once the eggplant balls are done baking, remove them from the oven and carefully place them in the warmed pasta sauce. Allow them to simmer in the sauce for 5-10 minutes to absorb the flavors.
- While the balls are simmering, gently stir in the ricotta cheese, ensuring it is evenly distributed throughout the sauce.
- Serve the eggplant marinara balls hot, garnished with extra basil or parsley if desired. They can be enjoyed on their own, over pasta, or with a side of garlic bread.
Tips:
- Tip 1: Make sure to finely chop the eggplant for a smoother texture in your marinara balls.
- Tip 2: Sauté the garlic briefly to avoid bitterness and enhance its sweetness.
- Tip 3: If the mixture feels too wet to form into balls, add additional bread crumbs gradually until the desired consistency is achieved.
- Tip 4: For a crispier exterior, lightly fry the balls in a bit of olive oil before adding them to the pasta sauce.
- Tip 5: Garnish with fresh basil or parsley for a burst of color and freshness just before serving.
Eggplant marinara balls with ricotta and parmesan are a delicious and versatile dish that bridges the gap between comfort food and gourmet cuisine. With an easy-to-follow recipe and some handy tips, you'll be able to create a meal that's both satisfying and impressive to your guests. Enjoy this flavorful dish with your favorite pasta or on its own as a tasty appetizer.
| Nutrition Facts | |
|---|---|
| Serving Size | 470 grams |
| Energy | |
| Calories 480kcal | 19% |
| Protein | |
| Protein 24g | 16% |
| Carbohydrates | |
| Carbohydrates 60g | 18% |
| Fiber 10g | 26% |
| Sugar 18g | 18% |
| Fat | |
| Fat 18g | 21% |
| Saturated 7g | 23% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 190ug | 22% |
| Choline 100mg | 18% |
| Vitamin B1 0.57mg | 47% |
| Vitamin B2 0.57mg | 44% |
| Vitamin B3 12mg | 72% |
| Vitamin B6 0.56mg | 33% |
| Vitamin B9 120ug | 31% |
| Vitamin B12 0.67ug | 28% |
| Vitamin C 9mg | 9% |
| Vitamin E 5mg | 36% |
| Vitamin K 54ug | 47% |
| Minerals | |
| Calcium, Ca 460mg | 36% |
| Copper, Cu 0.42mg | 0% |
| Iron, Fe 4.68mg | 43% |
| Magnesium, Mg 90mg | 22% |
| Phosphorus, P 410mg | 33% |
| Potassium, K 1160mg | 34% |
| Selenium, Se 33ug | 62% |
| Sodium, Na 1630mg | 108% |
| Zinc, Zn 2.94mg | 27% |
| Water | |
| Water 360g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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