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Eggplant "Meatballs"

kept byDZ
recipe bySkinny Taste

wouldn't this be yummy served over zucchini 'spaghetti'?!?!?!



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)



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