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Eggplant Meatballs

Meatless meatballs made with pan seared, pureed eggplant, mozzarella and parmesan cheese, and breadcrumbs with a simple San Marzano dipping sauce.
Cuisine Italian


  • 3 Baby Eggplant or 1 medium eggplant
  • 1/2 Cup breadcrumbs
  • 1/2 Cup Mozzarella Cheese shredded
  • 1/4 Cup Grated Parmesan Cheese
  • 1 Medium shallot optional
  • 2 Cloves garlic optional
  • Handful Fresh Italian Parlsey Chopped
  • S & P to taste
  • Olive oil for Frying or other vegetable oil
  • Simple San Marzano Sauce recipe link below


  • Cut baby eggplant in half. Season with s&p and brush with oil. Score diagonally, Pan sear on both sides and char for about 4-5 mins. . Place on a microwave safe dish and cook for 4 mins. In microwave. Let cool and scoop out the inside of the eggplant Into a food processor. Pulse until puréed.
  • Add eggplant puree to a large mixing bowl with breadcrumbs, cheeses and an egg. Refrigerate before rolling into small balls. Sauté eggplant balls in olive oil until cooked through. Keep warm Until ready serve. Serve with tomato sauce.


*For additional flavor saute 2 cloves of crushed garlic and one small shallot in olive oil until translucent and add to eggplant mixture before you puree*
*I like  to sauté and bake to ensure the center is cooked*
Tried this recipe?Let us know how it was!