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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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.