Vegetarian Eggplant Meatballs in a Marinara Sauce Ingredients: Serves - 1 large eggplant, roasted - 2 large eggs, whisked - 2 cloves garlic, crushed - 1/2 teaspoon salt - 1/2 cup Parmesan cheese, grated - 3 cups bread crumbs - 1 tablespoon fresh basil, finely chopped - 1 tablespoon fresh parsley, finely chopped - 1/2 cup all purpose flour - 3 cups vegetable oil, for frying - 28 ounces of marinara sauce Preparation: Preheat the oven to 350 degrees F. Prick the eggplant with a fork and place on small baking sheet and bake for one hour. Remove from oven, let cool, cut eggplant in half lengthwise and using a spoon scoop out inside flesh, and mash. Discard skin. Meanwhile add marinara to a pan and heat over low heat until simmering. In a large bowl add eggs, whisk. Add garlic, salt, parmesan cheese, breadcrumbs, herbs, and mashed eggplant. Using your hands press mixture together into 2”-2½” size balls. Packing the mixture tightly together. Place vegetable oil in a medium frying pan and heat to 375°, over medium high heat. Place flour in a medium bowl and roll each ball in flour coating evenly. When oil is ready drop meatball carefully into oil. It should sizzle immediately. Working in batches add meatballs until golden brown, about 2 minutes. Using a spoon flip and cook other side an additional 2 minutes or until golden brown. They will brown up quickly. Transfer meatballs to simmering marinara sauce. Continue until all meatballs are added to marinara sauce and toss to coat, cooking until heated through completely about 10 minutes. Serve topped with additional Parmesan cheese and basil.