Eggplant Meatballs

Instructions

1. Preheat your oven to 375°F (190°C). Grease a large baking tray and set aside.
2. In a large non-stick pan, heat olive oil over medium heat. Add the eggplant pieces and sauté for 3–4 minutes until slightly golden.
3. Add water, cover the pan, and cook for another 10 minutes, or until the eggplant is very soft and tender.
4. Transfer the cooked eggplant to a food processor. Add minced garlic, salt, pepper, and basil. Process until smooth and creamy. Transfer the mixture to a large mixing bowl.
5. Stir in the breadcrumbs, Parmesan, and whisked eggs. Mix until well combined. If the mixture feels too wet, add a little more breadcrumbs and Parmesan to achieve a firm consistency suitable for shaping.
6. Using your hands, form the mixture into meatballs about the size of a golf ball. Place them evenly on the prepared baking tray.
7. Bake in the preheated oven for 20 minutes, until the meatballs are set and lightly golden. Remove from the oven and let cool slightly.
8. In a non-stick skillet, heat the pasta sauce over medium heat. Add the baked meatballs to the sauce but do not stir, allowing them to absorb heat gently.
9. Once the sauce is hot, remove the skillet from heat. Spoon a little sauce over each meatball and garnish with extra Parmesan cheese and finely chopped fresh basil. Serve warm.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4–6
• Difficulty: Easy

Variations & Substitutions

• Add finely chopped spinach or mushrooms to the eggplant mixture for extra veggies.
• Use gluten-free breadcrumbs to make this recipe gluten-free.
• Swap Parmesan for vegan cheese for a fully plant-based option.
• Serve with zucchini noodles or spaghetti squash instead of pasta for a lighter, low-carb option.

Serving Suggestions