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eggplant parmesan meatballs

eggplant parmesan "meatballs"

Adapted from Skinnytaste

Imagine eggplant parmesan rolled into a tasty "meatball" ...the perfect vegetarian topping to your next bowl of spaghetti.

Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 20 to 24 balls
Author Rosemary Stelmach

Ingredients

  • cooking spray
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 1/4 pounds unpeeled eggplant, cut into 1-inch pieces (see notes)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 3/4 cups panko breadcrumbs (or gluten-free panko breadcrumbs)
  • 2 ounces parmesan cheese, finely grated (about 1/2 cup)
  • 1/2 cup fresh parsley leaves, chopped
  • 1/4 cup fresh basil leaves, chopped (plus extra leaves for garnish)
  • 1 large egg, lightly beaten
  • 3 cups marinara sauce (more if serving over pasta)

Instructions

  1. Heat the oven to 375°F.  Spray a large rimmed baking sheet with cooking spray.

  2. Place the olive oil in a large nonstick skillet over medium heat. When hot, add the minced garlic and saute for 2 to 3 minutes until translucent.   Add the eggplant and 1/4 cup water.  Season with the salt & pepper and cook, covered, stirring occasionally until tender, 10 to 12 minutes.  Transfer to the bowl of a food processor and pulse a few times.  Do not puree.

  3. Transfer to a large bowl.  Add the panko breadcrumbs, parmesan cheese, chopped herbs, and beaten egg to the eggplant.  Season to taste with additional salt & pepper, if desired.

  4. Form the eggplant mixture into 20 to 24 balls, each weighing about 1 ounce, rolling tightly and transfer them to the prepared baking sheet.  Bake until firm and browned, about 20 to 25 minutes.

  5. Heat the sauce in a large deep skillet until warm.  Gently add the meatballs to the sauce and simmer for about 5 minutes.  Garnish the meatballs with fresh basil leaves and serve as an appetizer or over pasta.

Recipe Notes

A note on the eggplant: If you choose to peel you eggplant before cooking it, you can actually skip the whole food processor step and do your mixing by hand. These tasty morsels, especially those without the skin, make the perfect finger food for your little one to snack on.