Food Meatless Meatball Subs 3.8 (15) 2 Reviews You won’t miss the meat in these savory eggplant meatballs with umami-filled mushrooms. Unlike a lot of veggie meatballs, these hold their shape and are incredibly versatile. They’re great here, in a sub with tomato sauce and some cheese, but if you have leftovers, add them to a grain bowl or serve them as the main attraction with a side of roasted vegetables or a side salad. They freeze well, too: doubling this recipe is highly recommended. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on January 2, 2020 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 25 mins Total Time: 30 mins Yield: 2 serves Jump to Nutrition Facts Ingredients 3 tablespoons olive oil, divided 1 small eggplant, unpeeled and chopped (2½ cups) 1 teaspoon fine sea salt, divided 6 ounces fresh cremini mushrooms, sliced (2½ cups) 1 shallot, chopped 1 clove garlic, chopped ½ cup cooked brown rice, at room temperature ¼ cup panko (Japanese breadcrumbs) 1 tablespoon whole-wheat flour ¼ teaspoon freshly ground black pepper 2 (6-inch) whole-wheat hoagie rolls, split and toasted 1 cup Italian-style tomato sauce (homemade, jarred, or from 1 [14-ounce] can), divided 1 ounce Parmesan cheese, grated (about ¼ cup) Fresh basil, torn for serving Directions Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high. Add eggplant and season with ¼ teaspoon of the salt. Cook, stirring often, until softened and golden brown in spots, about 5 minutes. Add mushrooms, shallot, and garlic and cook, stirring often, until mushrooms are golden, 4 to 5 minutes. Transfer to a food processor and let mixture cool at least 5 minutes. Wipe skillet clean. Add rice, panko, flour, pepper, and remaining¾teaspoon salt to food processor. Pulse until mixture comes together, about 15 times. (Mixture will be sticky.) Form into 8 balls (about the size of golf balls). Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add meatballs and cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Remove from heat. Preheat broiler with oven rack 8 inches from heat source. Place toasted rolls on a rimmed baking sheet. Spread ½ cup of the tomato sauce evenly inside rolls. Top with meatballs, remaining ½ cup tomato sauce, and cheese. Broil until cheese is melted and subs are warmed through, 1 to 2 minutes. Top with the torn basil. Rate it Print Nutrition Facts (per serving) 685 Calories 31g Fat 91g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 685 % Daily Value * Total Fat 31g 40% Saturated Fat 7g 35% Cholesterol 13mg 4% Sodium 2479mg 108% Total Carbohydrate 91g 33% Total Sugars 21g Protein 21g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.