Baked Eggplant Meatballs

Name: Baked Eggplant Meatballs
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 6
Ingredients: Eggplant 3.3 lbs; Eggs 3; Stale bread 1.3 cups; Pecorino Romano PDO cheese (to grate) 2.8 oz; Garlic 1 clove; Tomato paste 1 tsp; Parsley to taste; Fine salt to taste; Black pepper to taste; Breadcrumbs 2.7 tbsp; Parmigiano Reggiano PDO cheese to be grated ½ cup

it de es fr br

Lactose Free
Vegetarian

Difficulty: Average
Prep time: 40 min
Cook time: 35 min
Serving: 6
Cost: Low
Note + cooling time for the eggplants (about 15 min.) and resting time for the meatballs (30 min.)

PRESENTATION

Recipe by
Nicola Sorrentino

Baked eggplant meatballs are where Italian home cooking just shines with simple, honest flavors. Really good stuff. These baked eggplant meatballs have a crispy and golden outside that's seriously hard to resist, while the middle stays tender and full of savory goodness. Unlike the traditional fried version that some folks remember from those old-school Sunday lunches, this oven-baked approach makes everything lighter and, to be honest, a bit more modern.

People in the Mediterranean really love eggplant. They fit into all sorts of recipes, but making these vegetarian meatballs turns an everyday veggie into something that feels pretty special. Right away, you notice the perfect crunch without needing loads of oil, which makes these a favorite for anyone wanting a bite that's both familiar and new.

Across Italy, eggplants are used for everything from pasta sauces to side dishes, but this eggplant meatballs recipe stands out. Here's the deal—it's an easy, healthy twist on a much-loved classic. These aren't just a fun healthy meatball alternative. They're also a great snack, appetizer, or part of a bigger meal—perfect for sharing with friends or family. Kids seem to love the soft and moist inside, while grown-ups appreciate how these tangy bites keep things interesting.

You get all that comforting, home-cooked feel, but it’s lighter and doesn’t leave you weighed down. Some people even stack them up in a sandwich, creating their own version of an eggplant meatball sub. And the sauce? It's perfect on the side. Whether you’re looking for a new idea for meatless Monday or just want something different from the usual, these vegetarian meatballs bring loads of flavor and a little Italian sunshine to the table.

This dish reminds you that sometimes, the simplest recipes are the ones folks reach for again and again. Plus, with their hearty and satisfying taste, you might just find yourself making them a regular feature in your kitchen. For sure.

INGREDIENTS

for about 36 meatballs: Eggplant 3.3 lbs (1.5 kg); Eggs 3; Stale bread 1.3 cups (160 g); Pecorino Romano PDO cheese 2.8 oz (80 g) - (to grate); Garlic 1 clove; Tomato paste 1 tsp; Parsley to taste; Fine salt to taste; Black pepper to taste

for breading: Breadcrumbs 2.7 tbsp (20 g); Parmigiano Reggiano PDO cheese ½ cup (40 g) - to be grated

Preparation

How to prepare Baked Eggplant Meatballs

To prepare the baked eggplant meatballs, wash the eggplants, dry them, and cut them first into slices 1 and then into cubes 2. Blanch them in salted boiling water 3 for about 5 minutes.

Once cooked, let them drain in a colander and press well to remove as much water as possible 4. To make it easier, you can let them cool and then squeeze them with your hands 5 6.

Place them in a blender 7 and blend quickly until you get a cream 8. Transfer to a sieve with a cheesecloth and let them drain further 9.

Moisten the bread with a little water 10. Put the eggplants in a bowl with the beaten eggs 11 and the grated pecorino cheese 12.

Also add the chopped parsley 13, tomato paste, garlic 14, salt 15, and pepper.

Add the well-squeezed stale bread 16 and mix 17. Knead with your hands if necessary until you obtain a homogeneous mixture 18. Cover the mixture with plastic wrap and let it rest for half an hour in the refrigerator.

In a bowl, mix the breadcrumbs with the Parmesan cheese. After the resting time, form meatballs of 1.25 oz each 19 and roll them one by one in the bread and cheese mixture 20 21.

Gradually place them on a baking tray lined with parchment paper 22; with these doses, you should obtain about 36. Bake at 400°F in a preheated static oven for 30 minutes. When they are well golden, remove the baked eggplant meatballs from the oven 23 and serve them hot 34!

Storage

Baked eggplant meatballs can be stored in the refrigerator for up to 2 days. Alternatively, they can be frozen either raw or cooked.

Tip

For an extra crunchy browning, you can brush the meatballs with an emulsion of extra virgin olive oil.

If you want to make them even more delicious, add a cheese cube in the center and serve them with a small bowl of sauce!

For the translation of some texts, artificial intelligence tools may have been used.

Baked Eggplant Meatballs

PRESENTATION

INGREDIENTS

How to prepare Baked Eggplant Meatballs

Storage

Tip

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