Linguine with Amazing Vegetarian Eggplant Meatballs and Marinara


For Jay’s Linguini with Vegetarian Eggplant Meatballs, first, we make a vegetable-laden marinara with plum tomatoes, onions, carrots, peppers, zucchini, spinach, and garlic. While the sauce simmers slowly, we roast whole eggplants and transform their pulp into roasted vegetarian meatballs (also blended with white beans, Panko bread crumbs, Parmesan, garlic, egg, and Italian seasonings).  Once the pasta is cooked and sauced with marinara, we top with eggplant meatballs and a little more cheese, and mama mia, a meatless masterpiece. (Jay’s allowed to say that, he’s part Sicilian.) Serves 2 or Dinner Tray for 6+.






Additional information

Serving Size

Serves 2, Serves 6+