Eggplant “Meatball” Subs
Ingredients
Preparation Time: 20 minutes / Cooking Time: 1 hour / Servings: 6
- 1 medium eggplant peeled and diced into 1½-inch pieces
- Olive oil cooking spray
- 1 can 15 ounces chickpeas (garbanzo beans), drained and rinsed
- 1 small red onion finely chopped
- 2 cloves of garlic crushed
- 1 tablespoon of finely chopped fresh rosemary leaves
- 1¾ cups of finely grated Parmesan cheese
- 1½ cups of packaged bread crumbs
- 6 long soft bread rolls
- 1 cup of your preferred pasta sauce warmed
- 1.5 ounces of baby arugula leaves
- 2 teaspoons of balsamic vinegar
Instructions
- Preheat your 5- or 6-quart air fryer to 400°F for 3 minutes.
- Line a baking tray with parchment paper.
- Carefully pull out the air fryer pan and basket.
- Place the eggplant in the basket and spray it with olive oil.
- Slide the pan and basket back into the appliance.
- Keep the temperature set at 400°F and set the timer for 15 minutes.
- Cook until the eggplant becomes golden and tender.
- Transfer the cooked eggplant to a food processor along with the chickpeas, finely chopped onion, crushed garlic, fresh rosemary, and 1 cup of Parmesan cheese.
- Process until the mixture is well combined.
- Season with salt and pepper.
- Add 1 cup of the bread crumbs to the processor and pulse until everything is incorporated.
- Form the mixture into 24 “meatballs,” roll them in the remaining bread crumbs, and give them a generous spray of olive oil.
- Place the breaded eggplant “meatballs” in the air fryer basket.
- Keep the temperature set at 400°F and set the timer for 20 minutes.
- Remember to turn them halfway through the cooking time until they achieve a golden and heated-through texture.
- Split the soft rolls lengthwise along the top without cutting all the way through.
- Spread the insides with your favorite pasta sauce.
- Fill each roll with four of the eggplant “meatballs.”
- Place the rolls in the basket and cook for an additional 5 minutes.
- In a small bowl, combine the baby arugula and balsamic vinegar.
- To serve, top the “meatball” subs with the remaining Parmesan cheese and a portion of the arugula salad.
Notes / Tips / Wine Advice:
Enjoy your delicious eggplant “meatball” subs!