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Eggplant Meatballs have a wonderful texture that is both 'meaty' and moist with fresh herbs smiling throughout. They're perfect served with pasta and sauce.

Eggplant Meatballs

Eggplant Meatballs have a wonderful texture that is both 'meaty' and moist with fresh herbs smiling throughout. Delicious served over pasta with tomato sauce or as an appetizer with a side of marinara.
Prep Time 10 minutes
Cook Time 35 minutes
Course Entree or Appetizer
Cuisine Italian
Servings 3

Ingredients
  

For the Meatballs

  • 1 pound eggplant cut into 1-inch cubes
  • 2 Tablespoons olive oil
  • 1/2 cup panko breadcrumbs (Gluten Free for GF version)
  • 1/4 cup parmesan cheese grated
  • 1/4 cup fresh herbs (parsley and basil) finely chopped
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

To Serve

  • 1/2 pound favorite pasta prepared according to package instructions
  • 1 cup favorite tomato sauce
  • parmesan cheese
  • fresh parsley or basil for garnish

Instructions
 

For the Meatballs

  • Preheat the oven to 450° F. Line baking sheet with parchment paper. Toss eggplant cubes in olive oil and spread in single layer onto baking sheet. Bake for 15 minutes, then turn over cubes and bake an additional 10 minutes. Cool slightly before transferring to bowl of a food processor; pulse 2-3 times.
  • Reduce oven to 400° F. In a bowl, combine eggplant with remaining meatball ingredients. Form into 12 meatballs and place on baking sheet. Bake for 10 minutes.

To Serve

  • Serve meatballs over favorite pasta with tomato sauce and freshly grated parmesan cheese. Garnish with fresh parsley or basil. Also wonderful as an appetizer with a side of tomato sauce.