Name: Eggplant "Meatballs"
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: cooking spray; 1/2 tbsp olive oil; 1 1/4 lbs unpeeled eggplant (cut into 1-inch pieces); kosher salt; 1/4 tsp black pepper; 2 garlic cloves (crushed); 2 tbsp chopped basil (plus leaves for garnish); 1 1/2 cups Italian seasoned breadcrumbs; 1 large egg (beaten); 2 ounces Pecorino Romano cheese (freshly grated, plus more for serving); 1 tablespoon chopped flat-leaf parsley; 1 25.25 ounce jar DeLallo Pomodoro sauce; part skim ricotta cheese (for serving (optional))