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
Fresh basil for serving

Purple aubergines cook up firm and juicy and make for a great Italian dinner. We season them with Pizza Seasoning – loaded with herbs, fennel and spices. After roasting the meatballs, we douse them in D’Agostino Pasta Sauce – a local favorite and a must-have pantry staple.

Did this eggplant recipe leave you wanting more? Try our Eggplant Parm Burgers – big, delicious and veggie-filled.


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, Pizza Seasoning, beaten egg and Romano cheese. Season with 1/2 teaspoon salt and 1/4 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 extra grated romano.

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