Eggplant Meatballs

Preheat the oven to 400 degrees F (200 degrees C).

Use a fork to poke holes in the Eggplants (8 1/2 cups). Transfer to a baking tray with parchment paper. Roast for 30 minutes.

Remove the tray, add the Garlic (5 cloves) and continue roasting for 10-15 more minutes or until soft.

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.

Use a fork to break them apart into fine pieces.

In the bowl of the eggplant mixture, add Breadcrumbs (1 cup), Button Mushroom (1/2 cup), Eggland's Best Classic Eggs (2), Fresh Basil (2 Tbsp), Italian Seasoning (1 Tbsp), Simply Organic Onion Powder (1 tsp), Parmesan Cheese (4 Tbsp), Salt (1/2 tsp), and Ground Black Pepper (1/4 tsp). Mix everything until well combined.

Shape the meatballs into ping pong size balls. Set aside on a parchment-lined tray.

In a cast-iron skillet, heat the Vegetable Oil (1 Tbsp) over medium heat. Once hot, cook the meatballs for about 2 minutes on all sides. Cook in batches if needed.

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 (4 Tbsp). Bake in the oven for about 5 more minutes or until the cheese is melted.

Garnish with Fresh Basil Leaf (1 stalk) and Feta Cheese (to taste). Serve warm with Pasta (to taste).