If you love eggplant parmesan but don’t feel like layering and frying, these eggplant parmesan meatballs are the shortcut you didn’t know you needed. They’re cheesy, hearty, and completely meat-free! Perfect tucked into a sub, spooned over spaghetti, or eaten straight off the baking tray with your favorite marinara.

This is the kind of weeknight recipe that feels special but doesn’t require a ton of effort. It all starts with roasted eggplant and garlic, which gets pulsed with herbs, breadcrumbs, and parmesan until it forms a soft, scoopable mixture that bakes into golden, cheesy meatballs.

Be sure to also try my Eggplant with Gochujang Sauce and Vegan Eggplant Curry.

Ingredients Needed

• Eggplant – Roasted until tender and caramelized; it’s the base of your meatballs.
  
• Garlic – Roasted alongside the eggplant for mellow, savory flavor.
  
• Olive oil – Helps everything roast and adds richness.
  
• Salt & pepper – Basic, but essential for flavor balance.
  
• Fresh herbs – Basil and parsley give freshness and brightness.
  
• Breadcrumbs – Help bind the mixture so it holds its shape.
  
• Parmesan – Adds savory depth and that familiar eggplant parm flavor.
  
• Eggs – Keep everything together while baking.

How to Make Eggplant Parmesan Meatballs

Preheat your oven to 350°F. In a baking dish, toss the eggplant and garlic with olive oil, ½ teaspoon salt, and pepper. Cover tightly with foil and roast for about 30 minutes, until everything is soft and golden.

Once the roasted eggplant cools slightly, bump the oven up to 375°F.
Line a baking sheet with parchment paper.

In a food processor, pulse basil and parsley until chopped. Add the eggplant mixture, breadcrumbs, parmesan, eggs, and the remaining ½ teaspoon salt. 

Pulse until the mixture is combined but still has a little texture. It should be scoopable and hold together when pressed.

Scoop the mixture using a ¼ cup measuring cup and gently shape it into balls. You’ll end up with around 12 meatballs. Place them on your lined baking sheet.

Bake for about 30 minutes, until the tops are golden and set.

What to Serve with Eggplant Parmesan Meatballs

• Over pasta with marinara and a sprinkle of mozzarella
• In toasted hoagie rolls for a meatless meatball sub
• Alongside a grain bowl with quinoa or farro
• As an appetizer with warm tomato sauce for dipping

Substitutions and Variations

• No fresh herbs? Use dried basil and parsley (about 1 teaspoon each).
• Gluten-free: Try gluten-free breadcrumbs.
• Dairy-free: Use a vegan parmesan or skip it and add nutritional yeast.

• Stir in red pepper flakes for a spicy little kick.
• Top with shredded mozzarella before baking for melty tops.

How to Store

These vegetarian meatballs hold up well in the fridge for up to 4 days, or freeze them for up to 2 months. To reheat, just pop them in a 350°F oven or air fryer until warmed through.

Common FAQs

Do they taste like eggplant?

Not strongly! Roasting mellows out the flavor, and the parmesan and herbs really shine.

Can I double the recipe?

Absolutely. They freeze well, so make a batch to enjoy now and one for later.

More Meatless Favorites to Try: 

• Vegan Stuffed Tomatoes
• Tempeh Burrito Bowls
• Creamy Tomato Orzo
• Vegan Split Pea Soup

Eggplant Parmesan Meatballs

If you love eggplant parmesan but don’t feel like layering and frying, these eggplant parmesan meatballs are the shortcut you didn’t know you needed. They’re cheesy, hearty, and completely meat-free! Perfect tucked into a sub, spooned over spaghetti, or eaten straight off the baking tray with your favorite marinara.

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Course: Main Course

Cuisine: American

Keyword: eggplant parm meatballs, eggplant parmesan meatballs

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 4

Ingredients

• 1 ½ pound eggplant cut into 1-inch pieces
• 3 cloves garlic smashed and peeled
• 1 tablespoon extra virgin olive oil
• 1 teaspoon salt divided
• ¼ teaspoon ground black pepper
• ½ cup basil
• ½ cup parsley
• 2/3 cup breadcrumbs
• 2/3 cup grated parmesan cheese
• 2 large eggs

Instructions

• Preheat the oven to 350°F.
• In a baking dish, mix eggplant and garlic with oil, ½ teaspoon salt, and pepper. Cover with foil and bake till tender, ~30 minutes.
• Increase oven to 375°F. Line a baking sheet with parchment paper.
• In a food processor, add basil and parsley and pulse. Add eggplant mixture, breadcrumbs , parmesan, eggs, and remaining ½ teaspoon salt. Pulse to combine.
• Using a ¼ cup measuring cup, scoop the mixture into a meatball and place on baking sheet, rounding into a ball. There should be ~12 eggplant meatballs.
• Bake for 30 minutes until golden brown.

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