The other day I saw these Crispy Eggplant Parmesan Subs on A Beautiful Mess + I instantly knew I had to try em’.
I’m cutting bread as much as possible during the week days because it makes me sluggish + sloooooow, something I simply can’t afford with brutal Life is Messy Kitchen deadlines every other day. So I made a few changes here + there to make the original recipe extra healthy.
These Spaghetti and Meat(less)balls are made with wholesome ingredients without sacrificing the comfort-feel that we all expect in this insignia dish.
Hope you love it!
- 1 medium sized eggplant (about 1 1/2 cup diced)
- 1 small onion
- 3 garlic cloves
- 1 14-ounce can garbanzo beans, rinsed
- 1 tablespoon chopped oregano (plus more for the topping)
- 1/4 teaspoon sea salt
- 1 1/2 cup almond flour
- 1 organic egg
- Zucchini Pasta (instruction below)
- Marinara Sauce (use your favorite recipe)
- Mozzarella Cheese (optional)
Step 1: Blend eggplant + onion + garlic + garbanzo + oregano + salt in a food processor. Puree until the ingredients are combined in a spread-like mixture.
Step 2: With a spatula, stir in the egg + 1 cup of almond flour.
Step 3: Use your clean hands to divide the mixture into 18-20 small balls. Place these on a baking sheet lined with wax paper. Refrigerate for 1-2 hours.
Step 4: Preheat oven to 350 F.
Step 5: Once the balls have hardened from refrigerating, coat each ball in a thin coat of the remaining almond flour.
Step 6: Bake for 30 minutes. If you like yours a bit crispier, leave for 5-7 more minutes.
Step 7: Serve with marinara sauce over zucchini pasta.
How to Make the Zucchini Pasta
Spaghetti style zucchini noodles can be made using a vegetable peeler + julienne peeler + mandolin + spiral vegetable cutter.
Pass the vegetable peeler or julienne peeler down one lengthwise side of the zucchini. Only catch a thin portion of the zucchini, no thicker than 1/2 inch, for each pass in order to create thin spaghetti-like noodles. If using a julienne peeler, this thickness should already be preset, so no additional work will need to be done on your part.
If using a mandolin, make sure that the blade is set for a julienne style cut. Pass the zucchini over the blade lengthwise to create thin noodles.
When using a spiral vegetable cutter, press the zucchini against the blade of the spiral slicer + crank the handle of the simple machine. As you wind the handle + press on the zucchini, thin spirals should come out of the other end of the blade.
When you approach the seeds, turn the zucchini + begin slicing another side. The seeds will prevent the noodles from holding together, so you do not want to use the part with seeds in it.
I’m actively looking for ways to turn nostalgic food we all treasure into real meals worthy of superheros. What are some of your favorite recipes growing up? Do you have any special dishes that you would like me to test in my mad laboratory + turn into healthy that tastes like bad-for you? Cuz you know me… I can’t eat cardboard!
Photo: Marcela Macias