Eggplant Meatballs
These eggplant meatballs are a great meatless option for dinner: they are easy to create, have fluffy texture, and are so tasty!
Recipe type: Main
Cuisine: Italian
  • 2 (medium) eggplants, peeled and cubed
  • ½ cup onion (about 1 small brown onion), diced
  • 4 cloves garlic, minced
  • 1 cup fresh basil leaves, chopped coarsely
  • 1 cup panko breadcrumbs
  • ½ cup Parmesan cheese, grated
  • 1 egg
  • Salt and crushed red pepper, to taste
  • Fresh tomato sauce (I use this recipe and make a double batch to save extra for later!)
  1. Preheat oven to 375 degrees F.
  2. In a large, deep skillet, saute the onion for about 5 minutes over medium heat until soft and translucent. Add the garlic and saute an additional 3 minutes. Next, add the eggplant and cook for about 18-20 minutes until soft and grey in color. Remove from heat and set eggplant mixture aside to cool.
  3. When cool, place the eggplant mixture into a food processor with the fresh basil and process/pulse until a smooth, thick paste consistency forms.
  4. Add the bread crumbs, grated Parmesan cheese, egg, a large pinch of salt, and crushed red pepper to the eggplant mixture. Mix well.
  5. Form golf ball sized meatballs with a large scoop or spoon. Place the meatballs evenly spaced on a parchment lined baking sheet. Lightly spray with cooking spray or brush lightly with olive oil.
  6. Bake the meatballs for 30-35 minutes: turn halfway through to allow the meatballs to brown evenly. As the meatballs bake, prepare the fresh tomato sauce.
  7. Serve meatballs with fresh tomato sauce and pasta or squash noodles. Garnish with fresh grated Parmesan cheese. Enjoy!
Recipe by Helpful Homemade at