EGGPLANT PATTIES RECIPE RECIPES

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EGGPLANT "MEATBALLS" - SKINNYTASTE



Eggplant "Meatballs" - Skinnytaste image

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

cooking spray
1/2 tbsp olive oil
1 1/4 lbs unpeeled eggplant (cut into 1-inch pieces)
kosher salt
1/4 tsp black pepper
2 garlic cloves (crushed)
2 tbsp chopped basil (plus leaves for garnish)
1 1/2 cups Italian seasoned breadcrumbs
1 large egg (beaten)
2 ounces Pecorino Romano cheese (freshly grated, plus more for serving)
1 tablespoon chopped flat-leaf parsley
1 25.25 ounce jar DeLallo Pomodoro sauce
part skim ricotta cheese (for serving (optional))

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

RAO'S SAUCE RECIPE (COPYCAT) - RECIPES.NET



Rao's Sauce Recipe (Copycat) - Recipes.net image

Made with canned tomatoes, this copycat Rao's sauce recipe offers a tangy and herb-loaded marinara, perfect for your favorite Italian dishes.

Provided by Jed

Total Time 2 hours 5 minutes

Prep Time 5 minutes

Cook Time 2 hours 0 minutes

Yield 8

Number Of Ingredients 7

46 oz canned, whole San Marzano tomatoes
1⁄4 cup olive oil
3 tbsp minced garlic
2 tbsp minced onions
4 chopped fresh basil leaves
1⁄8 tsp finely chopped fresh oregano
to taste kosher salt and fresh ground black pepper

Steps:

  • Remove the tomatoes from the cans, reserving the juice.
  • Using the hands, gently crush the tomatoes, removing cores, stems, and any tomato skin pieces.
  • In a pot or saucepan, place the olive oil over medium heat.
  • Gently saute the minced garlic and onion for about 30 seconds until fragrant.
  • Add the crushed tomatoes, juice included, and bring to a boil over high heat.
  • As soon as the mixture boils, reduce the heat and simmer for 2 hours, stirring every little bit.
  • Around the 1½ mark, add the oregano and basil.
  • Use an immersion blender to blend the sauce quickly and easily.
  • Add salt and pepper to taste.
  • Serve and enjoy!

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