Eggplant Meatballs Recipe
5 eggplant meatballs, marinara, parmesan
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Eggplant
Preheat the oven to 400°F (200°C). Cut the eggplant in half lengthwise, sprinkle with salt, and let it sit for 20 minutes to draw out moisture. Rinse and pat dry.
- 2
Roast the Eggplant
Drizzle the cut side of the eggplant with olive oil and place it cut side down on a baking sheet. Roast for about 25-30 minutes, until tender. Let cool, then scoop out the flesh into a bowl.
- 3
Mix the Ingredients
In the bowl with the eggplant flesh, add breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, egg, salt, and black pepper. Mix until combined.
- 4
Form the Meatballs
Shape the mixture into 5 meatballs and place them on a greased baking sheet.
- 5
Bake the Meatballs
Bake the meatballs in the preheated oven for 20-25 minutes, until golden brown.
- 6
Serve
Heat the marinara sauce in a saucepan. Serve the eggplant meatballs topped with warm marinara sauce and a sprinkle of Parmesan cheese.
