Eggplant "Meatballs"

As summer is coming to a close my husband garden is still producing plenty of eggplant.  We've tried some different eggplant recipes this summer along with some old favorites.  This morning I already had the plan to make my Eggplant Lasagna, however there were two eggplants in my fridge.  And sadly both needed to be used or they were going to go bad shortly.  I prepped and made the lasagna so that it could just go right into the oven later.  This took care of one eggplant.  The other one seemed to mock me from the fridge waiting for what it's fate would be.  After some exploring on Pinterest I came across a recipe for eggplant meatballs.  I came across my delerious kitchen's version.  I based mine on their recipe but made some alterations.  

I found that one ball on a piece of an onion roll with some basil pesto was a perfect light lunch.  They would also work with any other sauce that one might eat a regular meatball with.  I am happy with the turnout of these.  They are certainly a healthier option to friend meatballs, as these are meatless, and baked.

Recipe:

2tablespoons of Olive oil

1 eggplant, peeled and diced

1 tablespoon basil

2 teaspoons oregano

3 cloves of garlic

salt and pepper to taste

2 tablespoons grated parmesan

1/2 cup grated mozzarella cheese

1 cup of bread crumbs

1 egg

2 tablespoons of parsley.

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper and spray lightly with oil.  

In a medium pan heat olive oil on medium heat.  Saute garlic, once fragrant add basil and oregano.  Saute about 1 minute.  Add the eggplant and cook until golden.  Add 2-3 tablespoons of water and cover.  Steam the eggplant until very soft, approximately 10- 15 minutes.  Place eggplant into a bowl and allow to cool.  

Into the bowl add the cheeses, egg, breadcrumbs, parsley, and salt/pepper to taste.  Mix until just combined.  Form balls and place on cooking sheet.  Cook 30 minutes, turning halfway.