1hr · 5 servings 1 1/2 lbs. eggplant ▢ 6 Tbsp. extra-virgin olive oil, divided ▢ 1/2 tsp. kosher salt ▢ 1 cup, plus 2 Tbsp. seasoned breadcrumbs (sub plain breadcrumbs mixed with 1 tsp. Italian seasoning) ▢ 1/3 cup grated Parmesan cheese ▢ 1/4 cup finely chopped fresh parsley ▢ 1 whole egg, plus 1 egg yolk ▢ 3 garlic cloves, minced ▢ 1/2 tsp. black pepper ▢ 1/2 tsp. onion powder ▢ 1 (24-oz.) jar store-bought marinara sauce ▢ 1/2 cup whole-milk ricotta cheese ▢ Crusty bread for serving FIND THE FULL RECIPE AT THIS LINK: https://dishingouthealth.com/eggplant-parmesan-meatballs/