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Eggplant “Meatballs”

  • Author:
  • Yield: 24 1x


I love eggplant. I also love eggplant parmesan, so I decided to try these meatballs.


  • Cooking spray
  • ½ tablespoon olive oil
  • 1 ¼ pounds unpeeled eggplant, cut into 1-inch pieces
  • Kosher salt
  • ¼ teaspoon black pepper
  • 2 garlic cloves, crushed
  • 2 tablespoons chopped basil, plus leaves for garnish
  • 1 ½ cups Italian seasoned breadcrumbs
  • 1 large egg, beaten
  • 2 ounces Pecorino Romano cheese, freshly grated, plus more for serving
  • 1 tablespoon chopped flat-leaf parsley
  • 1 (24 ounce) jar Marina’s Italian Style Tomato Sauce
  • Part skim ricotta cheese, for serving (optional)


  1. Heat the oven to 375° F. Spray a large rimmed baking sheet with cooking spray.
  2. Place ½ tablespoon olive oil in a large non-stick skillet over medium-high heat. When hot, add the eggplant and ¼ cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10-12 minutes. Transfer to a food processor and pulse a few times.
  3. Transfer to a bowl and add bread crumbs, beaten egg, Romano cheese, parsley, garlic and chopped basil into the eggplant. Season with ½ teaspoon kosher salt and 1/8 teaspoon of pepper.
  4. Form the eggplant mixture into 24 balls about 1 1/8 ounces each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20-25 minutes.
  5. Heat the sauce in a large deep skillet until warm. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if desired.


Nutritional Information

  • Serving size: 4 meatballs; Calories: 259; Fat: 12 grams; Protein: 9 grams; Carbs: 30 grams; Fiber: 6 grams; Sugar: 7 grams; Sodium: 1180 mg; Cholesterol: 39 mg


  • Serving Size: 6
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