Recipe Details
Ingredients
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3tablespoonsolive oil
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3clovesgarlic, minced
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4cupscubed eggplant, with peel
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1tablespoonwater
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1cupchopped fresh parsley
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¾cupdry bread crumbs, or more as needed
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½cupgrated Parmesan cheese
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2largeeggs, beaten
Cooking Directions
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Heat oil in a medium skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in eggplant and water. Reduce the heat to low, cover, and steam until eggplant is soft, about 20 minutes. Transfer to a large bowl and let cool for 5 to 10 minutes.
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Add parsley, bread crumbs, Parmesan, and eggs to eggplant; mix with a wooden spoon or your hands until thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Cover and refrigerate for 15 minutes.
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Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
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Roll chilled eggplant mixture into 18 balls; place onto the prepared baking sheet.
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Bake in the preheated oven for 30 minutes. Serve immediately.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories201 | |
| % Daily Value * | |
| Total Fat 12g |
16% |
| Saturated Fat 3g |
16% |
| Cholesterol 54mg |
18% |
| Sodium 257mg |
11% |
| Total Carbohydrate 16g |
6% |
| Dietary Fiber 2g |
8% |
| Total Sugars 3g |
|
| Protein 8g |
15% |
| Vitamin C 15mg |
16% |
| Calcium 149mg |
11% |
| Iron 2mg |
9% |
| Potassium 185mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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