1cAny white bean, I used Chickpeasdrained and rinsed
1cPanko Breadcrumbs
2tbspChopped Parsley
FOR THE MUSHROOM MARINARA:
1smallOniondiced
1tspOil of your choosing
1tspVegan Margarineoptional
1cSliced Mushrooms
1jarPrepared Marinara Sauce
FOR SERVING:
Vegan Mozzarella-style Cheese
Italian Seasoning
Parsley for garnish
Instructions
In a medium skillet over medium high heat, add the oil and onion. Saute for 5 minutes. Add the eggplant cubes and water, sauteeing until the edges are starting to cook and get golden brown.
Add the garlic at the very end, cooking for just a minute or two. Season with salt and pepper. Cool before processing.
Add the eggplant mixture to a food processor along with breadcrumbs, white beans or chickpeas and parsley. Pulse until blended. Refrigerate until firm, at least an hour or so. I did mine the day before.
To prepare the mushroom marinara, saute the onion in a bit of oil (plus vegan margarine, if desired) over medium heat until golden and caramelized. Add the sliced mushrooms sauteeing until just cooked. I like a bit of texture, so I don't overcook these. Add prepared marinara and cook for about 10 minutes until thickened slightly.
Using an ice cream scoop (or your hands and a good eye), shape the balls to desired size taking care to compact the mixture and rolling to smooth out the balls. Bake at 375 degrees until firm to the touch, about 20-30 minutes. During the last 10 minutes or so, I brush with vegan margarine or oil so they get a crisper exterior. This is optional.
Place down a layer of the marinara, the meatballs on top and spoon some sauce over each ball. Add a piece of vegan white cheese (slices or shreds - anything that melts a bit) and place either under the broiler using a dish safe at this heat OR you can even microwave for a few minutes.
Finish with a sprinkling of Italian seasoning and a sprig of fresh flat leaf Italian parsley.