Eggplant Parmesan Meatballs

  • Serv Size

Eggplant Parmesan Meatballs

Eggplant Parmesan Meatballs 


Meatball Ingredients:

Sauce Ingredients:


In a large sauce pot on medium heat, add 1-2 tbsp of olive oil. Once the oil begins to shimmer add the shallots with a little salt. Lightly caramelize the shallots then add the red chili flake, fennel seeds, oregano, thyme, and garlic. Sauté for 1 minute or until fragrant then add the tomato paste. Bloom or caramelize the tomato paste until it changes color (about 3 minutes) then deglaze the pot with wine. Reduce the wine until it is completely evaporated then add the tomato sauce.

Bring the sauce to a gentle simmer then add the fresh basil and season with salt, pepper, and sugar. Stir, and let the sauce simmer for 1 hour. Once the sauce thickens, taste it and adjust the seasoning you your liking. Set aside.

Preheat the oven to 375F.

Cut the eggplant into 1 inch cubes and place on a baking sheet lined with parchment paper. Season with olive oil, salt, and pepper. Roast the egg plant in the oven for about 30 minutes.

Let the roasted egg plant cool then add to a food processor and pulse up nice and fine.

Next for the meatballs: In a large bowl add the eggplant, parmesan cheese, Italian breadcrumbs, onion, garlic, basil, parsley, eggs, salt, and pepper. Give everything a mix to combine and then form into medium size meatballs.

In a 10-12 inch fry pan on medium heat, add some oil and once hot add the meatballs. Fry the meatballs for a few minutes on all sides or until nice the golden brown then set aside.

In a 10×10 or 12×12 casserole dish add some of the sauce to the bottom of the dish. Add in the fried meatballs and top with more sauce. Add dollops of the ricotta cheese around the meatballs and add some more fresh basil on top.

Cover the casserole with foil and bake in the oven for about 25 minutes.

Serve with pasta on the side if desired.

Enjoy! Eggplant Parmesan Meatballs

Eggplant Parmesan Meatballs
Eggplant Parmesan Meatballs

Eggplant Parmesan Meatballs

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    Recipe Reviews

    • Mona

      How many cups of eggplant do you need? I made them with a “large” eggplant and they fell apart in the frying pan. (They tasted good though)

    • Cybil

      Flavor was good, but too mushy.

    • Matt Paiss

      Delicious, but pretty fragile. Have to fry carefully. Your website has too many ads and recipes could print nicer without them.

    • Mike

      How many pounds of eggplant?
      You say 1 large but pounds would be more accurate.

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