Ingredients

• 1 medium sized eggplant, peeled, diced
• 2 tbsp onion, diced
• 2 cloves garlic, minced
• 1 cup panko breadcrumbs
• 2 tbsp vegan parmesan (or you can use nutritional yeast)
• 1 tsp oregano
• 1/2 tsp parsley
• 1/4 tsp salt
• Ener-G Egg Replacer for 1 egg

Directions

1. Combine the panko, parmesan, oregano, parsley, and salt in a food processor. Pulse until fine and well combined. Dump into a medium-large mixing bowl and set aside.
2. In a large non-stick skillet saute the onion for about 5 minutes or until soft and translucent. Add the garlic and cook for another 5 minutes. Add the eggplant and continue to cook for about 15 minutes or until eggplant is soft and gray in color. Allow to cool.
3. Dump the eggplant mixture into food processor and process until smooth and sort of pasty. Add to breadcrumb mixture.
4. Add the egg replacer and mix well. Form meatballs using a measured tablespoon (I use a small cookie scoop) and roll into balls.
5. Place meatballs onto a baking sheet lined with parchment paper lightly sprayed with cooking spray. I sprayed the tops of the meatballs as well. Bake for 20-25 minutes at 375° flipping half way through to ensure even browning.