Experiment with eggplant Parmesan 'meatballs' at your next meal. Replace the meat with full-flavored eggplant in our One-Pan Eggplant Parmesan 'Meatballs'.
What You Need
Original recipe yields 5 servings
1/4 cup KRAFT Tuscan House Italian Dressing
1-1/2 lb. eggplant, peeled, cut into 1-inch pieces
1 cup Italian-seasoned panko bread crumbs
1/2 cup KRAFT Grated Parmesan Cheese
1/4 cup chopped fresh parsley
1 egg, beaten
1 Tbsp. olive oil
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce
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Let's Make It
Heat dressing in large nonstick skillet on medium-high heat. Add eggplant; cook 10 to 12 min. or until tender and lightly browned, stirring occasionally. Cool 5 min.
Use pulsing action of food processor to process eggplant until coarsely chopped; spoon into large bowl. Add bread crumbs, cheese, parsley and egg; mix just until blended. Shape into 20 balls, using about 2 Tbsp. eggplant mixture for each.
Heat oil in same skillet. Add eggplant balls; cook 5 to 6 min. or until evenly browned, turning occasionally.
Stir in pasta sauce; simmer on medium-low heat 5 min. or until heated through, stirring frequently.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.