Italian Eggplant Balls Use Just Like Meatballs Fry or Bake
Discover the perfect vegetarian twist on a classic Italian favorite with these flavorful Italian Eggplant Balls. Bursting with Mediterranean-inspired ingredients like roasted eggplant, Parmesan cheese, garlic, and fresh parsley, these tender balls can be fried for a crispy exterior or baked for a lighter option. Their versatile texture and robust flavors make them ideal as a meatball substitute in pasta dishes, hearty subs, or served with marinara sauce for a comforting appetizer. With a delightful blend of dried herbs and a hint of optional red pepper flakes, these easy-to-make eggplant balls are a must-try for meatless meals that don’t skimp on satisfaction. Perfect for vegetarian diets and packed with wholesome ingredients, this recipe is sure to become a new family favorite!
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Recipe Information
Ingredients
- 2 medium eggplant
- 2 tablespoons olive oil
- 1 small (finely chopped) yellow onion
- 3 cloves (minced) garlic
- 1 cup breadcrumbs
- 0.5 cup grated Parmesan cheese
- 3 tablespoons (chopped) fresh parsley
- 2 large eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon (optional) red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 cup (optional, for frying only) neutral cooking oil (for frying)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Wash the eggplants, prick them several times with a fork, and place them on the prepared baking sheet.
Roast the eggplants in the oven for 25-30 minutes, or until they are soft and the skin is wrinkled. Set aside to cool.
Once cooled enough to handle, scoop out the flesh of the eggplants and place it in a bowl. Discard the skins.
Use a fork or potato masher to mash the eggplant flesh into a rough paste.
In a skillet over medium heat, add 2 tablespoons of olive oil. Sauté the chopped onion for 3-4 minutes, until soft and translucent, then add the minced garlic and cook for another minute. Let cool slightly.
In a mixing bowl, combine the mashed eggplant, sautéed onion and garlic, breadcrumbs, Parmesan cheese, chopped parsley, eggs, salt, pepper, red pepper flakes (if using), oregano, and basil. Mix until thoroughly combined.
Using your hands or a small scoop, form the mixture into balls about the size of a golf ball. Place them on a plate or tray.
For frying: Heat about 1/2 cup of neutral cooking oil in a skillet over medium heat. Fry the eggplant balls in batches for 2-3 minutes per side, until golden brown and crisp. Drain on a paper towel-lined plate.
For baking: Preheat the oven to 375°F (190°C). Place the eggplant balls on a greased or parchment-lined baking sheet. Lightly brush the tops with olive oil. Bake for 20-25 minutes, turning halfway through, until they are firm and golden.
Serve the eggplant balls warm with marinara sauce, pasta, or in a sandwich. Enjoy!
Nutrition Facts
Calories |
2285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.7 g | 225% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 6049 mg | 263% | |
| Total Carbohydrate | 152.8 g | 56% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 45.8 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 713 mg | 55% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2664 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
