Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Use a fork to poke holes in the
Eggplants (680 g)
. Transfer to a baking tray with parchment paper. Roast for 30 minutes.
Step 3
Remove the tray, add the
Garlic (5 cloves)
and continue roasting for 10-15 more minutes or until soft.
Step 4
Remove the tray from the oven and let them cool down slightly, then peel the skin of the eggplants and garlic cloves. Transfer them to a large mixing bowl.
Step 5
Use a fork to break them apart into fine pieces.
Step 6
In the bowl of the eggplant mixture, add
Breadcrumbs (50 g)
,
Button Mushrooms (55 g)
,
Eggs (2)
,
Fresh Basil (2 g)
,
Italian Seasoning (4 g)
,
Onion Powder (2 g)
,
Parmesan Cheese (20 g)
,
Salt (3 g)
, and
Ground Black Pepper (as needed)
. Mix everything until well combined.
Step 7
Shape the meatballs into ping pong size balls. Set aside on a parchment-lined tray.
Step 8
In a cast-iron skillet, heat the
Vegetable Oil (15 mL)
over medium heat. Once hot, cook the meatballs for about 2 minutes on all sides. Cook in batches if needed.
Step 9
Turn off the heat, and arrange all the meatballs in the skillet if you cook in batches. Then pour in
Marinara Sauce (1 jar)
. Sprinkle it with
Mozzarella Cheese (30 g)
. Bake in the oven for about 5 more minutes or until the cheese is melted.
Step 10
Garnish with
Fresh Basil Leaves (1 stalk)
and
Feta Cheese (to taste)
. Serve warm with
Pasta (to taste)
.
