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Eggplant Parmesan Meatballs
Ingredients
  • 1 ½ lbs. eggplant, cut into 1x1-inch pieces (about 2 medium globe eggplants)
  • 6 Tbsp. extra-virgin olive oil, divided
  • ½ tsp. kosher salt
  • 1 cup, plus 2 Tbsp. seasoned breadcrumbs (sub plain breadcrumbs mixed with 1 tsp. Italian seasoning)
  • ⅓ cup grated Parmesan cheese
  • ¼ cup finely chopped fresh parsley
  • 1 whole egg, plus 1 egg yolk
  • 3 garlic cloves, minced
  • ½ tsp. black pepper
  • ½ tsp. onion powder
  • 1 (24-oz.) jar store-bought marinara sauce (I use Rao's brand)
  • Crusty bread for serving
Steps
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