Eggplant Parmesan Meatball Hoagies
Recipe by Savory Spice Test Kitchen
Our vegetarian eggplant "meatballs" give a unique take on the classic hoagie!
Serves
4 servings
Ingredients
2 medium eggplants, peeled and cubed (approximately 8 cups) 4 Tbsp. olive oil, divided 1/4 cup minced shallots 1 cup shredded mozzarella cheese 1 cup grated Parmesan cheese, divided 2 tsp. Santa Maria Sea Salted BBQ Rub 1 cup panko breadcrumbs
Classic Marinara Sauce
1 Classic Marinara Sauce Spice & Easy mix, prepared according to package instructions
6 to 8 fresh basil leaves per hoagie
4 hoagie buns
Santa Maria Butcher's Rub
Santa Maria Butcher's Rub
Directions
Step 1
In a large nonstick skillet, heat 2 Tbsp. of the oil over medium-high heat. Add eggplant and saute until very soft and browned, 12 to 15 min., stirring often. Transfer eggplant to a large bowl and mash with a potato masher until there are no large pieces and the texture is closer to mush. Mix in shallots, 1/2 cup of each cheese, Santa Maria Sea Salted BBQ Rub, and bread crumbs. Form into 12 to 15 meatballs (slightly larger than a ping pong ball). Set meatballs back in the bowl, cover, and refrigerate for 30 min. Preheat oven to 450 degrees. In the same skillet, heat remaining 2 Tbsp. oil over medium-high heat. Add meatballs and cook on all sides (assuming about 6 sides on a round meatball) until most of the exterior is nicely browned, 1 to 2 min. per side.
Step 2
To assemble: Slice hoagies lengthwise about three-quarters of the way through, so the hoagie still holds together. Remove a portion of the bread from inside and add a layer of Classic Marinara Sauce and basil leaves. Top with eggplant meatballs, more Rustic Red Sauce, and a generous portion of the remaining shredded cheeses. Place in the oven for 4 to 5 min. to melt the cheese and warm everything through. Serve hot.
Recipe Notes
*Check out our Rustic Red Sauce Spice 'n Easy, or use your favorite prepared red sauce.
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