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Prep
Difficulty
Medium
Time
Estimate
45 mins
1. Create the eggplant patties and ball them up like meatballs. Cook them up.
2. Boil the water.
3. Chop up the fresh tomato sauce.
4. Boil the pasta. Toss the pasta, sauce and ‘meatballs’ together.
Eggplant, parmesan, garlic & herbs come together for a faux meat experience that is mostly veggie. Form these large into patties to put on a bun or make them small and use them as you would meatballs. Almond meal was added for extra protein & texture, but if you can’t do the nuts substitute more breadcrumbs. Gluten-free crumbs could work for this or substitute half almond meal & flax meal, instead.
Juicy, candy sweet summer tomatoes will drip and ooze with the basil and olive oil amongst the threads of pasta. Only use the ripest tomatoes and you will melt into every bite.
