Smothered Eggplant Balls
1 tablespoon olive oil
1 clove garlic, minced
1 small onion, diced small
1 carrot, finely chopped
4 ounces crimini mushrooms, chopped
1 teaspoon kosher salt
¾ cup Italian seasoned breadcrumbs, divided
1 pinch crushed red pepper flakes
4 cups marinara sauce
7 ounces GO VEGGIE Vegan Mozzarella Shreds
freshly chopped parsley
Heat oven to 350ºF.
Heat the oil in a saute pan. Add the onion, carrots, and garlic; cook 6-8 minutes, or until soft. Add the mushrooms and cook another 2-3 minutes.
Peel the eggplant, then use the coarse side of a box rater to shred it. Toss the shredded eggplant with 1 teaspoon kosher salt. Use your hands to squeeze out as much moisture as you can.
In a mixing bowl, combine the eggplant, cooked vegetables, ½ cup bread crumbs, egg, and red pepper flakes. The mixture will be moist, but should hold together – add more breadcrumbs if needed.
Roll the eggplant into 24 balls, then roll each ball in the remaining breadcrumbs. Arrange in a single layer in a baking pan.
Cover with marinara sauce and top with cheese. Cover the pan with foil and bake for 20 minutes. Uncover and bake an additional 10 minutes. Garnish with parsley.
Recipe by: Healthy Delicious