Pasta con Polpette di Melanzane Recipe

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Pasta con Polpette di Melanzane

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large mixing bowl
• Baking sheet
• Pot for boiling pasta
• Large skillet or saucepan
• Wooden spoon or spatula
• Measuring cups and spoons
• Baking parchment (optional)

Ingredients

  

• Ingredients
• For the Eggplant Meatballs:
• 1 large eggplant about 1 pound, diced
• 1 cup breadcrumbs preferably Italian seasoned
• ½ cup grated Parmesan cheese or a dairy-free alternative for a vegan option
• 1 egg or 1 flax egg for a vegan option
• 2 cloves garlic minced
• ¼ cup fresh parsley chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes optional for heat
• For the Pasta and Sauce:
• 12 ounces pasta spaghetti, penne, or your choice
• 2 tablespoons olive oil
• 1 onion chopped
• 2 cloves garlic minced
• 1 can 28 ounces crushed tomatoes
• 1 teaspoon sugar to balance acidity
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

 

• Method
• Step 1: Prepare the Eggplant
• Preheat your oven to 400°F (200°C).
• Dice the eggplant and place it in a colander. Sprinkle with salt and let it sit for about 20 minutes to draw out moisture. Rinse and pat dry.
• Step 2: Make the Meatballs
• In a skillet, heat a tablespoon of olive oil over medium heat. Add the eggplant and sauté until tender, about 8-10 minutes. Let it cool slightly.
• In a large mixing bowl, combine the sautéed eggplant, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, pepper, oregano, and red pepper flakes. Mix until well combined.
• Shape the mixture into meatballs, about the size of a golf ball. Place them on a baking sheet lined with parchment paper.
• Step 3: Bake the Meatballs
• Bake the meatballs in the preheated oven for 25-30 minutes or until they are golden and firm to the touch.
• Step 4: Prepare the Sauce
• In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
• Add the minced garlic and cook for an additional minute, being careful not to burn it.
• Pour in the crushed tomatoes and sugar, season with salt and pepper, and let it simmer for about 10 minutes.
• Step 5: Cook the Pasta
• While the sauce is simmering, cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside.
• Step 6: Combine and Serve
• Add the baked eggplant meatballs to the sauce and gently stir to combine.
• Serve the meatballs and sauce over the cooked pasta. Garnish with fresh basil and additional Parmesan cheese if desired.
• Variations
• Gluten-Free: Substitute regular pasta with gluten-free pasta or zucchini noodles.
• Vegan: Use flax egg instead of an egg and nutritional yeast instead of Parmesan.
• Add Vegetables: Stir in sautéed bell peppers, spinach, or mushrooms for added nutrition.
  

Keyword Pasta, Pasta con Polpette di Melanzane

Pasta con Polpette di Melanzane, or Pasta with Eggplant Meatballs, is a delightful and hearty dish that beautifully combines the rich flavors of eggplant with the comforting essence of pasta. This vegetarian twist on the classic Italian meatball dish is perfect for anyone looking to enjoy a meat-free meal without sacrificing flavor or satisfaction. The eggplant meatballs are savory and slightly crispy on the outside, complemented perfectly by a rich tomato sauce. From my own personal experience, this dish not only warms the heart but is also a hit with family and friends. Let me show you how I make this delicious recipe step by step.

Notes on What to Expect

When you make Pasta con Polpette di Melanzane, expect a flavorful and satisfying meal. The meatballs will have a crispy exterior and a tender, savory interior. The tomato sauce will be rich and comforting, perfect for coating your favorite pasta. This dish is a great way to enjoy vegetables while indulging in classic Italian flavors.

Ingredients

For the Eggplant Meatballs:

• 1 large eggplant (about 1 pound), diced
• 1 cup breadcrumbs (preferably Italian seasoned)
• ½ cup grated Parmesan cheese (or a dairy-free alternative for a vegan option)
• 1 egg (or 1 flax egg for a vegan option)
• 2 cloves garlic, minced
• ¼ cup fresh parsley, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional for heat)

For the Pasta and Sauce:

• 12 ounces pasta (spaghetti, penne, or your choice)
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon sugar (to balance acidity)
• Salt and pepper, to taste
• Fresh basil, for garnish
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Polpette di Melanzane now.

Equipment Needed

• Large mixing bowl
• Baking sheet
• Pot for boiling pasta
• Large skillet or saucepan
• Wooden spoon or spatula
• Measuring cups and spoons
• Baking parchment (optional)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Polpette di Melanzane now.

Prep Time

• 15 minutes for meatballs
• 10 minutes for sauce
• 20 minutes for pasta
• Total Prep Time: 55 minutes

Cook Time

• 30 minutes for baking meatballs
• 10 minutes for sauce
• 10 minutes for pasta
• Total Cook Time: 50 minutes

Time to Stand

• 5 minutes (to rest meatballs after baking)

Total Time

• Approximately 1 hour and 45 minutes

Ease of Cooking

• Moderate

Servings

• 4 servings

Calories (approx. per serving)

• 450 calories

Cost of Ingredients

• Approximately $12-15, depending on local prices.

Method

Step 1: Prepare the Eggplant

1. Preheat your oven to 400°F (200°C).
2. Dice the eggplant and place it in a colander. Sprinkle with salt and let it sit for about 20 minutes to draw out moisture. Rinse and pat dry.

Step 2: Make the Meatballs

1. In a skillet, heat a tablespoon of olive oil over medium heat. Add the eggplant and sauté until tender, about 8-10 minutes. Let it cool slightly.
2. In a large mixing bowl, combine the sautéed eggplant, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, pepper, oregano, and red pepper flakes. Mix until well combined.
3. Shape the mixture into meatballs, about the size of a golf ball. Place them on a baking sheet lined with parchment paper.

Step 3: Bake the Meatballs

1. Bake the meatballs in the preheated oven for 25-30 minutes or until they are golden and firm to the touch.

Step 4: Prepare the Sauce

1. In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional minute, being careful not to burn it.
3. Pour in the crushed tomatoes and sugar, season with salt and pepper, and let it simmer for about 10 minutes.

Step 5: Cook the Pasta

1. While the sauce is simmering, cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside.

Step 6: Combine and Serve

1. Add the baked eggplant meatballs to the sauce and gently stir to combine.
2. Serve the meatballs and sauce over the cooked pasta. Garnish with fresh basil and additional Parmesan cheese if desired.

Variations

• Gluten-Free: Substitute regular pasta with gluten-free pasta or zucchini noodles.
• Vegan: Use flax egg instead of an egg and nutritional yeast instead of Parmesan.
• Add Vegetables: Stir in sautéed bell peppers, spinach, or mushrooms for added nutrition.

Tips

• For extra crispy meatballs, broil them for a couple of minutes after baking.
• Make the meatballs ahead of time and freeze them for later use.

Substitutions for Specific Dietary Needs

• Dairy-Free: Use a dairy-free cheese alternative and replace the egg with a flax egg.
• Low-Carb: Consider using spaghetti squash or shirataki noodles instead of pasta.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Polpette di Melanzane now.

Nutritional Information Per Serving

• Calories: 450
• Protein: 15g
• Fat: 20g
• Carbohydrates: 55g
• Fiber: 5g

I hope this guide has made making Pasta con Polpette di Melanzane seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment! Enjoy your cooking.