INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 small onion, diced small
- 1 carrot, finely chopped
- 4 ounces crimini mushrooms, chopped
- 2 eggplants
- 1 teaspoon kosher salt
- ¾ cup Italian seasoned breadcrumbs, divided
- 1 egg
- 1 pinch crushed red pepper flakes
- 4 cups marinara sauce
- 7 ounces GO VEGGIE Vegan Mozzarella Shreds
- freshly chopped parsley
INSTRUCTIONS
- Heat oven to 350ºF.
- Heat the oil in a saute pan. Add the onion, carrots, and garlic; cook 6-8 minutes, or until soft. Add the mushrooms and cook another 2-3 minutes.
- Peel the eggplant, then use the coarse side of a box rater to shred it. Toss the shredded eggplant with 1 teaspoon kosher salt. Use your hands to squeeze out as much moisture as you can.
- In a mixing bowl, combine the eggplant, cooked vegetables, ½ cup bread crumbs, egg, and red pepper flakes. The mixture will be moist, but should hold together – add more breadcrumbs if needed.
- Roll the eggplant into 24 balls, then roll each ball in the remaining breadcrumbs. Arrange in a single layer in a baking pan.
- Cover with marinara sauce and top with cheese. Cover the pan with foil and bake for 20 minutes. Uncover and bake an additional 10 minutes. Garnish with parsley.
- Recipe by: Healthy Delicious
NUTRITIONS INFORMATION
