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Export 9 ingredients for grocery delivery
Step 1
Heat oil and garlic in a large skillet on medium until sizzling, 3 minutes. Add eggplant, ¼ cup water, and ¼ teaspoon each salt and pepper and cook, covered, on medium-low, stirring occasionally, until tender, 12 to 15 minutes. Transfer to a colander and let drain 5 minutes.
Step 2
Meanwhile, heat oven to 400°F. Line a baking sheet with nonstick foil and lightly coat with nonstick cooking spray.
Step 3
Transfer eggplant mixture to a food processor and pulse to roughly chop (do not puree). Add panko, Parmesan, parsley, basil, and ½ teaspoon each salt and pepper; pulse to combine.
Step 4
Stir in egg. Form into twenty 1½-inch balls and transfer to prepared baking sheet. Bake until firm and browned on the bottom, 15 to 20 minutes.
Step 5
Heat sauce in a large skillet, then gently toss in meatballs.
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