Name: Eggplant Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian, American
Ingredients: 3 to 4 tablespoons of extra virgin olive oil; 4 cloves or minced garlic; 4 cups of cubed (with or without peel) eggplant; 1 tablespoon of water; `1/2 cup Pecorino Romano grated cheese or a blend of both Parmesan and Pecorino; 1 cup of chopped flat-leaf Italian parsley; 2 large eggs beaten; 3/4 cup of Italian-flavored breadcrumbs ( or more depending on how loose the mixture is add more if needed); 1 teaspoon granulated garlic powder; salt and pepper to taste; See optional additions under notes for serving and mix-in ideas; Serving Garnish: grated long strands of Pecorino Romano cheese for garnish, marinara sauce, and sliced or shredded mozzarella or provolone

Eggplant Meatballs or patties are an easy starter appetizer and perfect for hosting a party, a light lunch, and even snacking on.

With some basic ingredients, you can transform eggplant into a fancy Italian sandwich on a hard roll or just eat them because they are so good plain.

As an appetizer when hosting a party, place these eggplant meatballs (or made-into-patties) on a platter with assorted sauces, arrange an array of assortment salad foods, and build a whole serving bar for guests to help themselves.

With the addition of delicious Italian herbs, cheese, and spices the flavors are that perfect bite not to mention delicious with warmed marinara sauce then topped with a thick slice of melted mozzarella.

This meatless meal will take this to the next level of yumminess for any vegetarian looking for an alternative to Italian-fried meatballs!

For our printable recipe and three different cooking methods, scroll down to the end of the post to the recipe card for all our tips and serving ideas.

eggplant meatballs with sauce, cheese and long strands of grated Parmesan cheese

Easy Steps for Making Eggplant Meatballs

heat the oil to medium heat in a nonstick skillet ( for other cooking methods refer to the recipe card at the end of this post)
cube the eggplant (with skin on or off), place it on paper towels with salt for 30 minutes then rinse and blot dry with more paper towels
saute with garlic and then let the eggplant simmer until very soft (or bake it).
smash it down then add into a bowl with all the ingredients and mix it together ( add any additions you prefer (mushrooms, onion, peppers etc.)
shape into patties or meatballs (if you have a hard time shaping refrigerate the mixture for an hour first)
Note: see the recipe card for Stovetop, Fried, or Air Frying in our printable recipe card below.

Meat and Vegetable Lovers Additions (add 1/4 cup)

cooked Italian sweet or hot sausage
chopped pepperoni
chopped capicola(hot ham)
prosciutto or crispy bacon
more vegetable suggestions:
finely minced artichoke hearts
finely mince shallots
grated carrots
finely chopped green or black olives
substitute cheddar for cheeses
finely minced celery
use eggplant instead of zucchini as a substitute
chopped peppers
minced asparagus
minced mushrooms
substitute zucchini for eggplant ( same procedure and amounts)
try our 14 kinds of other Dipping Sauce Recipes

eggplant meatballs collage on preparations

The shopping list for the Eggplant Meatballs (the complete recipe is in the printable card at the end of this post below)

eggplant cubed, salted, and patted dry with paper towels
eggs
Parmesan /Pecorino Romano blend
fresh parsley
Italian-flavored breadcrumbs seasoned
granulated garlic and fresh minced garlic
salt, pepper, red pepper flakes
extra virgin olive oil cooking spray or use regularly for brushing on the balls before baking
Optional:
shredded or sliced mozzarella, shredded provolone cheese
warmed marinara, alfredo sauce is optional

Tips for Making Baked Eggplant Meatballs or Patties

cube the eggplant add salt and let sit on paper towels for 30 minutes then rinse
for a diabetic-friendly substitute ground pork rinds for breadcrumbs
dried herbs can be used in place of fresh
to serve as an appetizer place plastic party picks in each eggplant ball on a serving plate with a small cup of marinara sauce or Alfredo sauce
eggplant patties can be served in a hard roll with marinara sauce and mozzarella melted or plain for a meatless meal
patties are great with our Spinach Tzatziki sauce in pita bread also
add a chicken cutlet on top with tomato sauce and melted cheese or serve as a side dish with steak, pork chops, lamb, etc.
leftovers make great eggplant parmesan sandwiches

Pin for later Eggplant Meatballs

Delicious Ways to Serve Eggplant Meatballs or Patties

Eggplant meatballs or patties can be served in many ways, baked in tomato sauce as a casserole with melted cheese, or eaten plain as an appetizer, then for another creative flavor serve this with a Greek-style tzatziki sauce.

You can choose any dipping sauce you prefer, these eggplant meatballs can be transformed from Italian to Asian and other ethnic flavors just by using a different sauce for a different meal or on the buffet table to satisfy all your friends and family.

These can be air-fried, baked, or skillet-fried and are a wonderful substitution for those who are vegetarian.

Eggplant Meatballs

Yield: 12

Author: Claudia Lamascolo

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

These eggplant meatballs or patties recipes can be an appetizer or made into a whole meal. Topped with marinara and cheese, tzatziki sauce, or use your preferred dipping sauce.

Ingredients

3 to 4 tablespoons of extra virgin olive oil
4 cloves or minced garlic
4 cups of cubed (with or without peel) eggplant
1 tablespoon of water
1/2 cup Pecorino Romano grated cheese or a blend of both Parmesan and Pecorino
1 cup of chopped flat-leaf Italian parsley
2 large eggs beaten
3/4 cup of Italian-flavored breadcrumbs ( or more depending on how loose the mixture is add more if needed)
1 teaspoon granulated garlic powder
salt and pepper to taste
See optional additions under notes for serving and mix-in ideas
Serving Garnish: grated long strands of Pecorino Romano cheese for garnish, marinara sauce, and sliced or shredded mozzarella or provolone

Instructions

Cube the eggplant and place it on paper towels, add a tiny sprinkle of salt, and let it sit for 30 minutes to drain then rinse it off.
In a skillet add the olive oil and saute the garlic until golden.
Add the eggplant to a skillet with water and cover it so it steams and gets soft around 20 minutes (this can also be baked at 350 degrees on a baking sheet with a little water on it).
Smash it down with a potato masher and let it cool in a bowl.
Drain the eggplant and blot it dry with paper towels if it's too watery.
In a clean bowl add cheese, parsley, eggs, and seasonings with breadcrumbs then add the eggplant.
Note; if the mixture isn't easily shapeable, add more breadcrumbs and refrigerate for 1 hour then shape into patties or meatballs.
After they are shaped into patties or meatballs pick a cooking method below to proceed.
These can now be air-fried, baked, or fried in oil on the stovetop ( as shown in the photos).
Baked: place on a greased or parchment-lined baking sheet at 350 degrees for 30 minutes, brush the top with olive oil.
Air fried: place patties or meatballs in an oil-sprayed basket and spray the tops of the eggplant. Air fry them and cook at 375 degrees for 4 minutes on each side turning once.
Stovetop: heat around 1 inch of olive oil in a frying pan, add the eggplant balls or patties, and saute them for 3 minutes on each side or until golden brown.
Serve plain or with marinara sauce with sliced melted provolone of mozzarella.
Refer to notes for other options.
Quick Homemade Marinara Sauce Recipe (or use your favorite jarred sauce:
1 28-ounce can of San Marzano crushed tomatoes
1 tablespoon olive oil
2 fresh basil leaves
salt, and pepper to taste
3 cloves of minced garlic
In a medium saucepan, heat the oil then saute the garlic for 3 minutes. Add the tomatoes, basil, salt, pepper and simmer 30 minutes.
Optional: add a pinch of oregano, 1/4 cup red wine, and a pinch of red pepper flakes if desired.

Notes

Meat and Vegetable Lover Additions (add 1/4 cup)

cooked Italian sweet or hot sausage
chopped pepperoni
chopped capicola(hot ham)
prosciutto or crispy bacon
more vegetable suggestions:
finely minced artichoke hearts
finely mince shallots
grated carrots
finely chopped green or black olives
substitute cheddar for cheeses
finely minced celery
substitute zucchini for eggplant (same procedure and amounts)
chopped peppers
minced asparagus
minced mushrooms

Tips for Making Baked Eggplant Meatballs or Patties

cube the eggplant add salt and let sit on paper towels for 30 minutes then rinse
for a diabetic-friendly substitute ground pork rinds for breadcrumbs
dried herbs can be used in place of fresh
to serve as an appetizer place plastic party picks in each eggplant ball on a serving plate with a small cup of marinara sauce or Alfredo sauce
eggplant patties can be served in a hard roll with marinara sauce and mozzarella melted or plain for a meatless meal
patties are great with our Spinach Tzatziki sauce in pita bread also
add a chicken cutlet on top with tomato sauce and melted cheese or serve as a side dish with steak, pork chops, lamb, etc.
Leftovers make great eggplant parmesan sandwiches
Eggplant meatballs or patties can be served in many ways, baked in tomato sauce as a casserole with melted cheese, or eaten plain as an appetizer, then for another creative flavor serve this with a Greek-style tzatziki sauce.
You can choose any dipping sauce you prefer, these eggplant meatballs can be transformed from Italian to Asian and other ethnic flavors just by using a different sauce for a different meal or on the buffet table to satisfy all your friends and family.
These can be air-fried, baked, or skillet-fried and are a wonderful substitution for those who are vegetarian.

Nutrition Facts

Calories

103.82

Fat (grams)

6.49 g

Sat. Fat (grams)

1.65 g

Carbs (grams)

7.79 g

Fiber (grams)

1.39 g

Net carbs

6.39 g

Sugar (grams)

1.51 g

Protein (grams)

3.96 g

Sodium (milligrams)

181.99 mg

Cholesterol (grams)

35.41 mg

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