This recipe is by Kathie Lee.  It is the book that says Not complicated.  It was not complicated, just took me all day to do as my back was really hurting.  I served these “meatballs” on hamburger buns and could only fit 2, so I have 6 left.  Tomorrow night I think I will serve with leftover penne pasta and arugula.  Back is horrible today.  I will have to say, I was not thrilled with the meatless meatballs.  I also thought the marinara sauce overwhelmed them.  

Ingredients:

6 C diced eggplant, peel left on, medium eggplant

2 T + 1 t EVOO

Kosher salt and black pepper

8 oz. cremini mushrooms, quartered

1/2 C unsalted raw cashews

1/2 D panko breadcrumbs

1/4 C Parmesan cheese, 

2 cloves garlic, grated

2 T flat-leaf parsley

1 large egg, lightly whisked

2 T unsalted butter, softened

4 kaiser rolls

1 1/2 C marinara sauce

4 slices provolone cheese

4 fresh basil leaves

pickled banana peppers (optional)

Directions:

1. Preheat the oven to 450 degrees F.  Line 2 baking sheets with parchment paper.
2. Put the eggplant in a large bowl and slowly drizzle with 1T of oil.  Stir and drizzle in an additional tablespoon.  Stir and drizzle in an additional T of oil.  Sprinkle generously with salt and pepper and toss to combine.  Spread out on a prepared baking sheet.  
3. Combine the mushrooms and the remaining 1 t of oil and spread on the second baking sheet.  Bake 10 minutes, then stir and bake for an additional 10 minutes
4. (Reserve one baking sheet with parchment paper to use again to bake the meatballs.)
5. Reduce the oven temperature to 400 degrees F.
6. Pulse the eggplant a few times in a food processor until coarse in texture.  Transfer to a large bowl.  
7. Pulse the mushrooms until coarse and add to the same bowl.  
8. Pulse the cashews until coarse and transfer to the bowl.  (Processing everything together will make the mixture too mushy; be sure to take the time to press the ingredients one by one.)
9. Add the breadcrumbs, Parmesan, garlic, parsley, egg, 1/2 t salt and a little pepper.  Stir to combine.  
10. Using an ice cream scoop or your hands to scoop the eggplant mixture into 12 balls and arrange them on the reserved lined baking sheet.  Bake until crispy and browned, about 20 minutes.
11. Spread butter onto the kaiser rolls and toast in the oven until lightly golden brown.  
12. Toss the eggplant balls with marinara and place 3 on the bottom since of each roll.  Top with provolone and bake until the cheese melts, about 4 minutes.  Remove from the oven and top with basil leaf and the top of the roll.
13. Serve with banana peppers and grated Parmesan, if desired.