1 hr 15 mins
I've made these for a long time. These Italian eggplant balls are a great substitute for meatballs. Use them just like meatballs, in sauces, in recipes, as a side dish, etc. They can be a vegetarian substitution for many dishes. I like these best fried because I like them crispy. You could bake them instead. They go great "parmesan style" too, in a casserole dish, topped with sauce, parmesan & mozzarella cheese then baked...
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Units: US | Metric
- 3 tablespoons extra virgin olive oil
- 6 -8 garlic cloves, minced (I use food processor & finely mince garlic, onion & eggplant)
- 1 very large eggplant (or 2 Medium Sized Eggplants, peel 1st then dice in food processor)
- 1 tablespoon water
- 1 1/2-2 cups Italian seasoned breadcrumbs
- 1/2 cup fresh parsley, chopped (I mince this in food processor too)
- 2 eggs, beaten
- 1/2 cup grated mozzarella cheese
- 1/3 cup grated cheese
- 1In food processor, prepare the ingredients that need to be minced or diced mentioned above.
- 2In a large saucepan, heat oil & gently sauté garlic until golden brown.
- 3Add diced eggplant & water – then cover & simmer under low heat until eggplant is VERY soft. Drain if watery when done then transfer to large bowl.
- 4Combine eggplant, breadcrumbs, parsley, eggs and cheese in large bowl. Let stand for 20 minutes.
- 5Form into balls (same size as you prefer your meatballs to be) and fry in olive oil in large pan or bake in over for 30-35 minute at 325º or until brown.
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Nutritional Facts for Italian Eggplant Balls (Use Just Like Meatballs) Fry or Bake
Serving Size: 1 (51 g)
Servings Per Recipe: 18
- Amount Per Serving
- % Daily Value
- Calories 90.8
- Calories from Fat 41
- Total Fat 4.6 g
- Saturated Fat 1.3 g
- Cholesterol 27.4 mg
- Sodium 225.0 mg
- Total Carbohydrate 9.0 g
- Dietary Fiber 1.4 g
- Sugars 1.2 g
- Protein 3.5 g