Eggplant meatballs with tomato sauce
Eggplant meatballs with tomato sauce are a delicious and even more flavorful variation on traditional eggplant meatballs. They differ from those with tomato sauce because the tomato is in the mixture, not used as a condiment.
Ingredients · Servings 2-4 people
- 1 eggplant
- 2 eggs
- 35 g of grated Parmesan cheese
- 85 g of breadcrumbs
- 2 tablespoons of tomato paste
- 1 clove of garlic
- sale
- extra virgin olive oil
Method · 10 min
- Clean the aubergines and cut them into cubes, then brown them in a non-stick pan with garlic and oil.
- Let the aubergines cool, then combine them in a bowl with the eggs, tomato paste, breadcrumbs, Parmesan, and salt. Then, shape the meatballs with wet hands and cook them in a nonstick pan with a little oil over medium heat until golden brown on both sides.
- The eggplant meatballs with tomato sauce are ready, all that's left to do is serve them.
How to make eggplant meatballs with tomato sauce
Let the eggplant cool, then combine it in a bowl with the eggs, tomato paste, breadcrumbs, Parmesan, and salt. Then, shape the meatballs with wet hands and cook them in a nonstick pan with a little oil over medium heat until golden brown on both sides.
