Description
These Eggplant Parmesan Meatballs offer a delicious vegetarian twist on traditional meatballs, featuring roasted eggplant blended with Parmesan, breadcrumbs, and herbs. They’re pan-seared until golden, baked in marinara sauce with ricotta, and served warm with crusty bread for a comforting Italian-inspired dish.
Ingredients
Vegetables & Herbs
- 1 1/2 lbs. eggplant, cut into 1x1-inch cubes (about 2 medium globe eggplants)
- 1/4 cup chopped fresh parsley
- 3 garlic cloves, thinly sliced or minced
Oils & Fats
- 6 Tbsp. extra-virgin olive oil, divided
- 1/2 cup whole-milk ricotta cheese
Dairy & Eggs
- 1/3 cup grated Parmesan cheese (plus more for garnish)
- 1 whole egg, plus 1 egg yolk, whisked
Dry Ingredients & Seasonings
- 3/4 tsp. kosher salt
- 1 cup, plus 2 Tbsp. seasoned breadcrumbs (sub plain breadcrumbs mixed with 1 tsp. Italian seasoning)
- 1/2 tsp. black pepper
- 1/2 tsp. onion powder
Sauces & Condiments
- 1 (24-oz.) jar marinara sauce
Bread
- Crusty bread for serving
Instructions
- Prepare and Roast Eggplant: Preheat your oven to 375ºF. Place the cubed eggplant in a 13x9-inch baking dish. Toss with 3 tablespoons of olive oil and kosher salt, spreading evenly. Bake for 30 minutes, stirring once halfway through. After roasting, allow the eggplant to cool in the pan for 15 to 20 minutes until it's cool enough to handle.
- Process the Meatball Mixture: Transfer the roasted eggplant to a food processor and pulse about 10 to 12 times until finely chopped but not pureed. Add the seasoned breadcrumbs, grated Parmesan, chopped parsley, whisked whole egg plus egg yolk, minced garlic, black pepper, and onion powder. Continue pulsing until all ingredients are well-combined. Alternatively, you can mix everything by hand. Shape the mixture into 20 mini meatballs, approximately 2 tablespoons each.
- Pan-Sear the Meatballs: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add half the meatballs and cook for 6 to 7 minutes, turning frequently to brown all sides evenly. Remove cooked meatballs and repeat the process with the remaining meatballs, adding an additional tablespoon of oil if needed.
- Assemble Meatballs for Baking: Spread the marinara sauce evenly in the same 13x9-inch baking dish used for roasting the eggplant. Arrange the browned eggplant meatballs on top of the sauce. Dot the meatballs and sauce with spoonfuls of ricotta cheese to add creaminess and richness.
- Bake and Serve: Bake the assembled dish at 375ºF for 15 to 18 minutes, or until the marinara sauce is bubbly and heated through. Remove from oven and garnish with extra fresh chopped parsley and additional grated Parmesan cheese. Serve warm alongside crusty bread for dipping and enjoying.
Notes
- For a gluten-free option, substitute seasoned gluten-free breadcrumbs.
- Be careful not to over-process the eggplant to maintain some texture in the meatballs.
- Use whole-milk ricotta for creamier dollops; part-skim ricotta will work but be less rich.
- These meatballs can be made ahead and refrigerated before baking.
- Serve with extra marinara and crusty bread for a complete meal.
