1 Tbl Roasted Garlic Avocado Oil
2 medium unpeeled eggplant, cut into 1-inch pieces
2 garlic cloves, minced
kosher salt
1/4 tsp black pepper
1 1/2 cups panko breadcrumbs
3 Tbl Pizza Seasoning
1 large egg, beaten
2 ounces Pecorino Romano cheese, freshly grated, plus more for serving
1 jar D'agostino Pasta Sauce

Meatballs without the meat? That’s right. And we bet you won’t miss it after tasting this delicious bowl of goodness. This recipe has all the traditional flavors you love plus its an excellent way to feature your in-season summer eggplant and a great addition to your Meatless Monday repertoire. 


1.Heat the oven to 375°F. Drizzle a large rimmed baking sheet with Roasted Avocado Oil
2.Place 1 Tbl Roasted Garlic Avocado Oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. In the last two minutes, add in the minced garlic. Transfer to the bowl of a food processor and pulse a few times.
3.Transfer eggplant to a bowl and add bread crumbs, Vegetable & Pizza Seasoning, beaten egg, and Romano cheese into the eggplant. Season with 1/2 teaspoon kosher salt and 1/8 teaspoon of pepper.
4.Form the eggplant mixture into 24 balls about 1 1/8 oz each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes.
5.Heat the D'Agostino Pasta Sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if desired.

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