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!
Cook time 40 min
Prep time 10 min
Ingredients:
2/3 tbsp olive oil1 eggplant
1/4 tsp salt
1/4 tsp black pepper
2 garlic cloves
1 tbsp basil
1.50 cups bread crumbs
1 egg
3/4 cup grated parmesan cheese
1 tbsp fresh parsley
3 cups pasta sauce
1 cup ricotta cheese
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.
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 per serving
4 ServingsCalories 480kcal
Protein 24g
Carbohydrates 60g
Fiber 10g
Sugar 18g
Fat 18g
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