From skinnytaste.com, with a recommendation from a CSA subscriber!
Ingredients:
Olive oil spray 1/2 tablespoon olive oil 1 1/4 pounds unpeeled eggplant (cut into 1-inch pieces) kosher salt 1/4 teaspoon black pepper 2 garlic cloves (crushed) 2 tablespoon chopped basil (plus leaves for garnish) 1 1/2 cups Italian seasoned breadcrumbs 1 egg (beaten) 2 ounces Pecorino Romano cheese (freshly grated, plus more for serving) 1 tablespoon chopped flat-leaf parsley 1 25-ounce jar marinara sauce part skim ricotta cheese (for serving (optional)
Preparation:
Heat the oven to 375 degrees.
Spray a large rimmed baking sheet with olive oil 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, 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.