Hearty eggplant makes an excellent vegetable substitute for traditional meat, and these flavorful vegetarian eggplant “meatballs” are a perfect example. They offer a satisfying texture and rich taste that works equally well as a main course over pasta or zucchini noodles, or served as an appetizer with crusty bread. They’re an easy way to add more plant-based meals to your weekly rotation without sacrificing comfort or flavor.
Eggplant “Meatballs”
These meat-free “meatballs” are made from sautéed eggplant mixed with savory breadcrumbs, cheese and herbs, then baked until golden and firm. They’re easy to prepare and can be made ahead and reheated in marinara for a quick weeknight dinner. If you prefer a gluten-free option, swap in gluten-free breadcrumbs; for a dairy-free version, omit the cheese and use a vegan binder.
I developed this recipe to recreate a favorite from a local restaurant that closed; the texture and flavor are spot on. Friends and family who’ve tried these have raved about them. They’re a crowd-pleasing option for vegetarians and anyone looking to enjoy more plant-forward meals.
Ingredients
- Olive oil spray and 1/2 tablespoon extra virgin olive oil
- 1 1/4 lbs unpeeled eggplant, cut into 1-inch pieces
- 2 garlic cloves, crushed
- 2 tablespoons chopped fresh basil, plus leaves for garnish
- 1 tablespoon chopped flat-leaf parsley
- Kosher salt and black pepper to taste
- 1 1/2 cups Italian seasoned breadcrumbs (or gluten-free crumbs)
- 1 large egg, beaten
- 2 ounces Pecorino Romano or Parmesan, freshly grated (plus extra for serving)
- 1 25-ounce jar marinara sauce (store-bought or homemade)
- Part-skim ricotta cheese for serving (optional)
How To Make Eggplant Meatballs
- Preheat: Heat the oven to 375°F. Lightly spray a large rimmed baking sheet with olive oil spray.
- Sauté the eggplant: Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the eggplant and 1/4 cup water, season with salt and pepper, and sauté, stirring occasionally, until the eggplant is tender, about 10–12 minutes. Transfer the cooked eggplant to a food processor and pulse a few times to break it down, leaving a slightly chunky texture.
- Combine: Transfer the processed eggplant to a large bowl. Add the breadcrumbs, beaten egg, grated Pecorino Romano, parsley, crushed garlic and chopped basil. Season with about 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper (adjust to taste). Mix thoroughly until the mixture holds together.
- Form and bake: Shape the mixture into 24 tight balls (about 1 1/8 oz each). Place them on the prepared baking sheet and bake until firm and browned, about 20–25 minutes.
- Finish in sauce: Warm the marinara sauce in a large deep skillet or saucepan. Gently add the baked eggplant meatballs to the sauce and simmer for 5 minutes to meld flavors. Garnish with fresh basil leaves and serve with a spoonful of ricotta and extra grated cheese if desired.
How To Serve
- Serve with crusty bread for dipping.
- Place over cooked pasta, spaghetti squash or zucchini noodles for a lighter meal.
- Pair with a large green salad for a balanced dinner.
Variations
- Vegan: Omit the egg and cheese and use a flax egg (1 tbsp ground flax + 3 tbsp water) and vegan breadcrumbs. Add a tablespoon of tahini or a splash of soy sauce for extra depth.
- Different veggies: If you prefer another vegetable, zucchini makes a great alternative and yields a similar texture; adjust cooking time if the vegetable releases a lot of moisture.
- Spicy: Add a pinch of red pepper flakes to the eggplant mixture or serve with a spicy arrabbiata sauce.
Storage
Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. To freeze, place baked meatballs on a baking sheet to firm up, then transfer to a freezer-safe container or bag for up to 3 months. Reheat frozen meatballs gently in warm marinara on the stovetop until heated through.
More Eggplant Recipes
- Eggplant Parmesan
- Eggplant Rollatini
- Baked Eggplant Sticks
- Stuffed Eggplant Parmesan
- Eggplant Chicken Parmesan