Eggplant Parmesan Meatballs: A Delicious Twist on Comfort Food

Name: Eggplant Parmesan Meatballs: A Delicious Twist on Comfort Food
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 1/2 lbs. eggplant, cut into 1×1-inch cubes (about 2 medium globe eggplants); 6 Tbsp. extra-virgin olive oil, divided; 3/4 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 (plus more for garnish); 1/4 cup chopped fresh parsley; 1 whole egg, plus 1 egg yolk, whisked; 3 garlic cloves, thinly sliced or minced; 1/2 tsp. black pepper; 1/2 tsp. onion powder; 1 (24-oz.) jar marinara sauce; 1/2 cup whole-milk ricotta cheese; Crusty bread for serving

by basmer

5 de February de 2026

Facebook

Jump to Recipe

?utm Source=rss&utm Medium=rss&utm Campaign=eggplant Parmesan Meatballs offer all there is to love about Eggplant Parmesan in a vegetarian meatball. These eggplant meatballs are best served with marinara sauce, ricotta cheese, and crusty bread for dipping. I love how this dish combines the rich flavors of Italian cuisine with the wholesome goodness of eggplant, making it a fantastic choice for both vegetarians and meat-lovers alike. The smoky, savory taste of eggplant shines through in every bite, and it’s a dish that’s sure to impress your family and friends.

Why You’ll Love This ?utm Source=rss&utm Medium=rss&utm Campaign=eggplant

There are countless reasons to adore these eggplant meatballs! First, they are a healthy alternative to traditional meatballs, offering all the flavor without the calories. Packed with nutrients, eggplants are rich in fiber and antioxidants, making them a great addition to any diet. The process of making these meatballs is straightforward, making them perfect for busy weeknights. Additionally, they can be made ahead of time and frozen for later use, ensuring you always have a quick meal on hand. Plus, these meatballs are incredibly versatile – you can serve them over pasta, in a sub, or with a fresh salad. Lastly, they resonate with the Mediterranean cuisine, bringing a bit of Italy to your table.

Ingredients for ?utm Source=rss&utm Medium=rss&utm Campaign=eggplant

Gather these items:

1 1/2 lbs. eggplant, cut into 1×1-inch cubes (about 2 medium globe eggplants)
6 Tbsp. extra-virgin olive oil, divided
3/4 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 (plus more for garnish)
1/4 cup chopped fresh parsley
1 whole egg, plus 1 egg yolk, whisked
3 garlic cloves, thinly sliced or minced
1/2 tsp. black pepper
1/2 tsp. onion powder
1 (24-oz.) jar marinara sauce
1/2 cup whole-milk ricotta cheese
Crusty bread for serving

How to Make ?utm Source=rss&utm Medium=rss&utm Campaign=eggplant Step-by-Step

Step 1: Preheat oven to 375ºF. Place eggplant in a 13×9-inch baking dish; toss with 3 Tbsp. olive oil and salt. Bake for 30 minutes, tossing once halfway through. Let chill for 15 to 20 minutes, until cool enough to handle. (Keep the oven at 375ºF.)
Step 2: Place eggplant in a food processor and pulse about 10 to 12 times, or until the eggplant is finely chopped/broken down. Add breadcrumbs, Parmesan, parsley, eggs, garlic, black pepper, and onion powder. Continue pulsing until the mixture is well-combined. (Alternatively, you can mix in remaining ingredients by hand.) Form into 20 mini meatballs (about 2 Tbsp. each).
Step 3: Heat 2 Tbsp. oil in a large skillet over medium heat. Once hot, add half the meatballs and cook for 6 to 7 minutes, turning to cook all sides, until browned. Repeat with second batch of eggplant meatballs, adding another 1 Tbsp. oil as needed to the pan.
Step 4: Spread marinara sauce in the same 13×9-inch baking pan you roasted the eggplant in. Arrange eggplant meatballs in the pan, along with dollops of ricotta cheese throughout.
Step 5: Bake at 375ºF for 15 to 18 minutes, until the marinara is bubbly. Garnish with extra fresh chopped parsley and Parmesan cheese. Serve warm with crusty bread.

Pro Tips for the Perfect ?utm Source=rss&utm Medium=rss&utm Campaign=eggplant

Keep these in mind:

These meatballs can be frozen for later use.
Use fresh ingredients for the best flavor.
Adjust seasoning to your taste.
For a spicier kick, add a pinch of red pepper flakes to the mixture.
Ensure your eggplant is roasted properly to enhance its flavor.

Best Ways to Serve ?utm Source=rss&utm Medium=rss&utm Campaign=eggplant

Here are a few delicious serving suggestions:

Serve over pasta with additional marinara sauce for a hearty meal.
Stuff into a crusty sub roll and top with extra cheese for a delightful sandwich.
Pair with a fresh green salad for a light, balanced meal.

How to Store and Reheat ?utm Source=rss&utm Medium=rss&utm Campaign=eggplant

To store, place leftover meatballs in an airtight container in the refrigerator for up to three days. To reheat, simply warm them in the oven at 375ºF for about 10 minutes. You can also microwave them, but be cautious not to overheat. These meatballs are great for meal prep; make a double batch and freeze them for quick dinners later on!

Frequently Asked Questions About ?utm Source=rss&utm Medium=rss&utm Campaign=eggplant

What’s the secret to perfect ?utm Source=rss&utm Medium=rss&utm Campaign=eggplant?

The key to perfect eggplant meatballs lies in properly roasting the eggplant to bring out its natural sweetness and flavor. Also, don’t skip on the seasoning as it elevates the overall taste!

Can I make ?utm Source=rss&utm Medium=rss&utm Campaign=eggplant ahead of time?

Absolutely! You can prepare the meatballs and store them in the fridge or freezer. Just reheat them before serving for a quick meal.

How do I avoid common mistakes with ?utm Source=rss&utm Medium=rss&utm Campaign=eggplant?

To avoid mushy meatballs, ensure you don’t overprocess the eggplant. Additionally, be sure to measure your breadcrumbs correctly to maintain the right texture.

Variations of ?utm Source=rss&utm Medium=rss&utm Campaign=eggplant You Can Try

Here are some fun twists on this recipe:

For a vegan version, substitute the egg with a flaxseed meal mixture and use dairy-free cheese.
Try adding different herbs like basil or oregano for a fresh flavor.
Experiment with different fillings in the meatballs, such as chopped olives or sun-dried tomatoes for a Mediterranean flair.
Serve with a variety of sauces, such as pesto or a spicy arrabbiata, to change up the taste.

For more delicious recipes, check out last recipes or try making Korean BBQ meatballs for a different flavor profile. If you’re looking for a comforting dessert, consider gingerbread cookies to round out your meal!

Eggplant Parmesan Meatballs: A Delicious Twist on Comfort Food

Author: basmer
Total Time: 60 minutes
Yield: 20 meatballs 1x
Diet: Vegetarian

Print Recipe

Description

Eggplant Parmesan Meatballs offer all there is to love about Eggplant Parmesan in a vegetarian meatball. These eggplant meatballs are best served with marinara sauce, ricotta cheese, and crusty bread for dipping.

Instructions

Preheat oven to 375ºF. Place eggplant in a 13×9-inch baking dish; toss with 3 Tbsp. olive oil and salt. Bake for 30 minutes, tossing once halfway through. Let chill for 15 to 20 minutes, until cool enough to handle. (Keep the oven at 375ºF.)
Place eggplant in a food processor and pulse about 10 to 12 times, or until the eggplant is finely chopped/broken down. Add breadcrumbs, Parmesan, parsley, eggs, garlic, black pepper, and onion powder. Continue pulsing until the mixture is well-combined. (Alternatively, you can mix in remaining ingredients by hand.) Form into 20 mini meatballs (about 2 Tbsp. each).
Heat 2 Tbsp. oil in a large skillet over medium heat. Once hot, add half the meatballs and cook for 6 to 7 minutes, turning to cook all sides, until browned. Repeat with second batch of eggplant meatballs, adding another 1 Tbsp. oil as needed to the pan.
Spread marinara sauce in the same 13×9-inch baking pan you roasted the eggplant in. Arrange eggplant meatballs in the pan, along with dollops of ricotta cheese throughout.
Bake at 375ºF for 15 to 18 minutes, until the marinara is bubbly. Garnish with extra fresh chopped parsley and Parmesan cheese. Serve warm with crusty bread.