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1
For the meatballs:
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2
Boil the chopped eggplant in salted boiling water for 4 minutes.
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3
Drain well and let cool.
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4
Squeeze out any excess water from the eggplant.
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5
If Using Griller Grounds.. use one package.?
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6
?In a bowl, add the bread and soy sour cream.
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7
Allow the bread to sit and absorb the sour cream for a few minutes.
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8
Squeeze out as much of the liquid if any from the bread as possible.
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9
?
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10
?In another mixing bowl, add the eggplant and break up the bread into the bowl.
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11
Add the corn starch, parmesan and mozzarella cheese, half of diced onions, half of green peppers, nutritional yeast flakes, salt and pepper to taste.
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12
Then add the bread crumbs and flour.
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13
Cook's Note: If your mixture has a lot of moisture you may need to add more bread crumbs and flour.
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14
Mix well until all the ingredients are evenly distributed.
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15
With your hands, shape the meatballs into the size of golf balls.
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16
Dredge the meatballs in the flour.
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17
Brown with a little oil in skillet or bake in oven until golden brown.
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18
375F (190C).
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19
..your choice!
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20
!
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21
?
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22
?For the tomato sauce:
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23
In a large saucepan heat up olive oil.
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24
Saute rest of onions and green onions for 2 minutes then add the tomato puree and salt and pepper if necessary.
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25
Bring the mixture to a light boil, then turn the heat to medium.
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26
Add the meatballs to the sauce and allow to cook for approximately 5 minutes.
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27
Plate and sprinkle a little soy parmesan cheese.
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28
Note: Inactive prep time was 20 minutes.
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29
Prep time was 25 ...making prep time total 45min.
