Eggplant Balls

These eggplant 'meatballs' made with tender eggplant, bread crumbs, and Parmesan are baked for a juicy meat-free option to serve with pasta and marinara sauce.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 201 Calories

Ingredients

• 1 tablespoon water
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup chopped fresh parsley
• 2 large eggs, beaten
• 4 cups cubed eggplant, with peel
• 0.5 cup grated Parmesan cheese
• 0.75 cup dry bread crumbs, or more as needed

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.

Step 2

Add parsley, bread crumbs, Parmesan, and eggs to eggplant; mix with a wooden spoon or your hands until thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Cover and refrigerate for 15 minutes.

Step 3

Roll chilled eggplant mixture into 18 balls; place onto the prepared baking sheet.

Step 4

Bake in the preheated oven for 30 minutes. Serve immediately.

Step 5

Gather the ingredients.

Step 6

Heat oil in a medium skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.

Step 7

Stir in eggplant and water. Reduce the heat to low, cover, and steam until eggplant is soft, about 20 minutes.

Step 8

Transfer to a large bowl and let cool for 5 to 10 minutes.