Hello from Maryland! So hubby and I have rather successfully made the move from VA to MD – with only one broken glass and one broken mug (so far). My kitchen is mostly unpacked and ready to go, and with that I’m hoping to actually cook or bake something in there later today. This recipe comes from when I was staying at my mom’s house after reading more than a few articles from the Washington Post and other sites discussing eggplant “meatballs”. After comparing a few of them I decided to go with a vegan baked version, which turned out perfectly.
I’m sending this over the /52weeksofcooking for there $10 challenge. For four servings this dish cost: $2.63 (eggplant), $0.79 (pasta), $0.55 (garlic) for a total of $3.97. I’m adding an additional $2.00 to that total to account for the premade tomato sauce, fresh herbs, and the homemade bread crumbs using homemade bread – probably a higher guess than it actually is but math is not my thing. This brings to the total to $5.97 or just under $1.50 a serving – mission accomplished!