EGGPLANT “MEATBALLS” - SKINNYTASTE
Hearty eggplant is one of the best vegetable substitutes to make these luscious, meatless “meatballs”.
Provided by Gina
Categories Appetizer
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
- Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. Transfer to the bowl of a food processor and pulse a few times.
- Transfer to a bowl and add bread crumbs, beaten egg, Romano cheese, parsley, garlic and chopped basil into the eggplant. Season with 1/2 teaspoon kosher salt and 1/8 teaspoon of pepper.
- Form the eggplant mixture into 24 balls about 1 1/8 oz each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes.
- Heat the sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if desired.
Nutrition Facts : ServingSize 4 meatballs, Calories 222.5 kcal, CarbohydrateContent 31 g, ProteinContent 10.5 g, FatContent 7.5 g, SaturatedFatContent 2.5 g, CholesterolContent 41 mg, SodiumContent 1066 mg, FiberContent 6 g, SugarContent 6 g
ZUCCHINI LASAGNA RECIPE - SKINNYTASTE
Low-Carb Zucchini Lasagna is a delicious, noodle-free lasagna that uses zucchini in place of pasta, it's SOOO good you won't miss it!
Provided by Gina
Categories Dinner
Total Time 135 minutes
Prep Time 45 minutes
Cook Time 90 minutes
Yield 8
Number Of Ingredients 13
Steps:
- In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat.
- Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
- Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
- Preheat a gas grill or grill pan to medium high, and grill 2 to 3 minutes per side, until slightly browned. Place on paper towels to soak any excess moisture.
- Preheat oven to 375F.
- In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
- In a 9x12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.
- Let stand about 5 - 10 minutes before serving.
Nutrition Facts : ServingSize 1 /8, Calories 275 kcal, CarbohydrateContent 13 g, ProteinContent 26 g, FatContent 13 g, SaturatedFatContent 7 g, CholesterolContent 84 mg, SodiumContent 648 mg, FiberContent 2.5 g, SugarContent 5 g
More about "aj burger recipes"
EGGPLANT “MEATBALLS” - SKINNYTASTE
From skinnytaste.com
Reviews 4.8
Total Time 50 minutes
Category Appetizer
Cuisine American
Calories 222.5 kcal per serving
- Heat the sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if desired.
ZUCCHINI LASAGNA RECIPE - SKINNYTASTE
From skinnytaste.com
Reviews 4.8
Total Time 135 minutes
Category Dinner
Cuisine Italian
Calories 275 kcal per serving
- Let stand about 5 - 10 minutes before serving.
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