Name: eggplant parmesan "meatballs"
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
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))

These meatless “meatballs” are the perfect offering when you are looking for something a bit lighter than the standard fare. And if you are serving dinner to a crowd, how great are these for the vegetarians in the group? With these Eggplant Parmesan Meatballs, you can actually offer them spaghetti and “meatballs.”

I confess …the texture is very different. These guys are softer, more tender. And, of course, lighter. But wait until you check out the flavor factor. So yummy …like biting into eggplant parmesan!

And you can make them gluten-free by switching out the panko breadcrumbs with your gluten-free version.

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

Place the olive oil in a large nonstick skillet over medium heat.
When hot, add the minced garlic.
Saute for 2 to 3 minutes until translucent.
Add the cubed eggplant along with a 1/4 cup of water.
Season with the salt & pepper.

Cook, covered, stirring occasionally until tender for 10 to 12 minutes.
If the cooked eggplant is sitting in excessive moisture, give it a quick drain.
Transfer to the bowl of a food processor and pulse a few times.
Just enough to give it a rough chop.
Do not puree.

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.

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. Another benefit is that these are then perfect for your little one to snack on. My little grandson went crazy over these guys when he was first trying out different foods.

A note on the cheese…

The original recipe for this comes from Skinnytaste, where you are directed to use Pecorino Romano cheese. If that is what you prefer, that would also be delicious.

I switched it over to the Parmesan cheese since it is less salty than the Romano cheese …the whole sodium intake thing is something we watch closely in my household.

Be sure that all ingredients are well combined.
The texture will be similar to that of homemade bread stuffing …even a little softer.
Form the eggplant mixture into 20 to 24 balls, rolling tightly.
Each ball should measure about 1 1/2-inches in diameter.

If you use a food scale while preparing, each “meatball” should weigh in at around 1-ounce. You’ll be sure to end up with 20 to 24 balls when finished.

Transfer them to the prepared baking sheet.
Bake until firm and browned, about 20 to 25 minutes.
They should be firm to the touch with slight browning on the bottom.

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

Serve your Eggplant Parmesan Meatballs as an appetizer or with your favorite pasta.

Be sure to include some crusty bread.

5 from 5 votes

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

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

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