Eggplant meatballs

Eggplant "Meatballs"Skinnytaste.com
Servings: 6 • Size: 4 meatballs • Old Points: 6 pts • Points+: 7 pts
Calories: 259 • Fat: 12 g • Protein: 9 g • Carb: 30 g • Fiber: 6 g • Sugar: 7 g
Sodium: 1180 mg • Cholesterol: 39 mg

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)

Directions:

Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.

Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. Transfer to the bowl of a food processor and pulse a few times.