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Simple and Savory Eggplant "Meatballs"

Simple and Savory Eggplant "Meatballs"

Enjoy with crusty bread or a bowl of your favorite pasta.
Prep Time 30 mins
Cook Time 1 hr
Course Appetizer, Dinner, Lunch, Main Course
Cuisine American, Italian


  • 1 lb Eggplants peeled and sliced into 1/2 inch disks
  • 1/2 cup Panko breadcrumbs
  • 1/2 cup Seasoned italian bread crumbs
  • 1 Egg beaten
  • 1/4 cuo Recorino Romano Cheese grated
  • 2 cloves of Garlic minced
  • 1 tbsp Basil minced
  • 1 tbsp Parsley minced
  • 1 tbsp Fresh Thyme minced
  • 1 tbsp Olive oil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 cups of Pasta sauce


  • Preheat oven to 400 degrees.
  • Cover eggplant disks with olive oil, salt, and pepper.
  • Place eggplants in a single layer on a baking sheet.
  • Bake for 30 minutes or until eggplants becomes soft.
  • Remove eggplants from the oven and reduce heat to 350 degrees.
  • Let eggplants cool for a few minutes then transfer to a large bowl.
  • Add herbs, garlic, bread crumbs, egg, and cheese. Stir until eggplant flesh breaks apart and everything is well combined. Adjust salt and pepper.
  • Using your hands to scoop and form 8-12 palm-sized balls.
  • Place eggplant balls on a greased baking sheet.
  • Bake for 15-20 minutes. Rotate balls half way through for even roasting.
  • Serve with your favorite pasta sauce. Top it of with even more Pecorino Romano.
Keyword Eggplants, Meatballs, vegetarian