Provolone Stuffed Eggplant "Meatball" Subs

Meatless meatballs are a healthy alternative to those made with beef or pork, and these are plenty flavorful. They're also a great way to incorporate an additional serving of vegetables to your diet!  I got a bit lazy when I made my sub tonight - I didn't broil it - but in the future, I plan to rub the edge of the bread with garlic and broil for a few minutes before eating.  Yum!


One last note.  When I talk about "scooping" the bread, I just mean that I discard the inside part of the bread and keep the crust.  It's a way to lower the calories without losing the flavor.

Recipe comes from Healthy. Delicious.


Provolone Stuffed Eggplant "Meatball" Subs
Makes 4 servings


2 globe eggplants
½ cup Italian seasoned breadcrumbs
1 oz Parmesan cheese, grated
1 egg, slightly beaten
2 oz reduced-fat provolone (I used Sargento)
12 oz crusty French bread, "scooped" and cut into 4 pieces
1 cup tomato sauce with mushrooms

1. Preheat oven to 350˚F.
2. Peel the eggplants and then use the coarse side of a box grater to shred it.  Toss the shredded eggplant with 1 tsp kosher salt and use your hands to squeeze out as much moisture as you can.
3. Add the shredded eggplant to a bowl with the breadcrumbs, Parmesan, and egg.  Mix the ingredients together; the mixture should be moist but not too soggy.  If needed, you can add more breadcrumbs.
4. Arrange the provolone cheese slices into a stack and cut into 12 cubes.
5. Divide the eggplant mixture into 12 equal portions.  Form each portion into a ball.  Use your thumb to make an indentation in each ball and tuck a cube of the provolone inside.  Roll the balls to seal the provolone inside.
6. Place the eggplant balls on a baking sheet (it's helpful to coat the sheet with nonstick spray first).  Bake for 15 minutes, or until the bottoms have turned golden brown.  Turn the eggplant balls and bake for an additional 10 minutes to brown the other side.
7. To assemble the subs, rub the cut edge of the bread with garlic, add 3 eggplant "meatballs" and  ¼ cup of pasta sauce, and broil just long enough to toast the bread (about 3 minutes).  You can also top the sub off with another slice of provolone.