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Eggplant "Meatballs"

Skinnytaste
  • 50 minutes
  • Serves 6

INGREDIENTS

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 oz

Pecorino Romano cheese, freshly grated, plus more for serving

1 tbsp

chopped flat-leaf parsley

1

jar) DeLallo Pomodoro sauce

part skim ricotta cheese, for serving (optional)