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Eggplant Parmatini

Eggplant Parmatini

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eggplant parmtiniMeatless Monday is back!

Impress your guests with these mini balls of Eggplant Parmesan.  This is by far one of  my most favorite creations. I love eggplant parmesan but its not always easy to serve with company or as an appetizer.  I love this idea of the eggplant Parmesan concept and making it bite size for company. I am calling these 

Eggplant ParmaTini Balls

The recipe and procedure are relatively simple. It’s roasted eggplant that’s mashed with some basic tomato sauce, grated parmesan and mozzarella cheeses, along with some bread crumbs and light seasoning.  You could probably fry these but I opted to bake mine in a well greased  mini muffin pan.  The pan helps keep them round and even.  I flipped mine over after about 15 minutes.  After allowing them to cook another 15 minutes, I put a dollop of basic tomato sauce, a sprinkle of Parmesan Grated Cheese and a small piece of Mozzarella.  I then returned to the oven until the cheese began to melt a little. Let cool a few moments and then carefully remove

I really recommend giving this one a try. You could also make these with an addition of chopped turkey,chicken or even beef!  I’m definitely planning to try them again this weekend with meat.  Then they will be Eggplant Parmatini Meatballs!

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Use a medium size eggplant (about 1.5 lbs)

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Cut off the top of the eggplant ,wash, dry, and slice it in half lengthwise.  Place on a greased baking pan and roast in a 350 degreee F oven for about  45 minutes or until soft. 

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When soft, scop out the insides of the eggplant (removing excess seeds) and put into the food processor.

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Give it a few quick pulses until mashed up.

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Add the tomato sauce and combine

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Then add the grated parmesan and mozzarellla cheeses

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Mix in a lightly beaten egg, chopped parsley and breadcrumbs.  Do not be afraid to add more breadcrumbs if it feels too soft to roll into a ball.  Just add one tablespoon at a time as to not make them taste too much like breadcrumbs. 

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Once firm enough to roll into balls – place them into a well greased mini muffin pan. Also drizzle olive oil over the tops of each ball. Place into a preheated 375 degree F oven – middle to top rack.

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About half way through baking, about 15 minutes, remove pan(s) from oven and using two spoons carefully flip over the balls and then place back into the oven.

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Remove after 15 minutes and put a dollop of tomato sauce on each ball, add a sprinkle of grated Parmesan, and a small piece of mozzarella cheese. Place back into the oven until cheese is melted. Remove and let cool slightly and transfer to a baking dish.



Eggplant ParmTini Balls

Eggplant Parmesan meatless meatball appetizer
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes


  • 1 medium size eggplant
  • 1 cup of basic tomato sauce
  • 1/4 cup of olive oil divided
  • 1/2 cup parmesan cheese
  • 1/2 cup shredded mozzarella cheese for eggplant filling
  • 3 slices large thickof mozzarella cheese cut into tiny squares for the tops
  • 3/4 cup of seasoned breadcrumbs
  • 1 tablespoon finely chopped fresh parsley
  • 1 large egg lightly scrambled
  • Salt and pepper to taste


  • Slice top of eggplant off and cut down the middle. Place on a well greased baking sheet,aprox. 3-4 tablespoons, cut side down, Place into a pre heated 350 degree oven for 45 minutes
  • When soft to the touch remove from the oven, let cool and then scrape out the insides of the halved eggplant and place into a food processor. Discard/remove any large clumps of seeds. Then, just give the eggplant a few light pulses to mash it up a bit. You could opt to add the tomato sauce now, while you pulse in the processor. Then transfer to a bowl, and add the shredded mozzarella cheese and grated parmesan cheese, breadcrumbs and egg and tomato sauce (if you haven't already)g, and chopped parsley. If not using seasoned breadcrumbs it would be good to season the eggplant with salt and pepper. If the consistency is too loose to roll into a ball add a little more breadcrumb to make it easier to roll and handle. Then spray a mini muffin tin (pan needs to be well oiled) . Drop 1/2 teaspoon size balls into each well of the pan(s). You should also spray/drizzle a little olive oil over the tops to prevent sticking when you flip over the eggplant balls. Place the pans into a pre heated 375 degree F oven. After 15 minutes or when the eggplant balls remove are easy to flip over - using 2 small spoons flip over each eggplant ball in the pan and then place back into the oven. Bake another 15 minutes or until the tops are golden brown. Once golden in color remove from oven, add a dollop of tomato sauce on top, a sprinkle of grated parmesan cheese and a small square of mozzarella cheese. Just enough to fit in the center of the eggplant ball. Place back into the oven for 5 minutes more or until the cheese is melted. Let cool slightly, remove from pan serve and enjoy.


Seasoned breadcrumbs are saltier so season with salt and pepper with care. Try mix all ingredients,but not the egg, and taste for seasoning. Then adjust if necessary.
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