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Aunt Mary's Eggplant Balls
Aunt Mary's Eggplant Balls
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
80 minutes
Satisfying vegetarian eggplant "meatballs" are a flavorful alternative to traditional meatballs. Perfect over pasta with tangy tomato sauce!
Ingredients:
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 4 cups cubed eggplant, with peel
  • 1 tablespoon water
  • 1 cup chopped fresh parsley
  • 0.75 cup dry bread crumbs, or more as needed
  • 2 large eggs, beaten
Instructions:
  • In a skillet over medium heat, sizzle garlic in oil until aromatic, for about 1 minute. Mix in eggplant and water, then simmer covered on low until eggplant is tender, around 20 minutes. Transfer to a spacious bowl and cool for 5 to 10 minutes before proceeding.
  • Combine parsley, bread crumbs, Parmesan, and eggs with eggplant using a wooden spoon or your hands until well mixed and can be shaped into balls. Add extra bread crumbs as necessary for desired consistency. Chill mixture in the refrigerator for 15 minutes.
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and generously grease a baking sheet.
  • Shape the chilled eggplant mixture into 18 perfectly round balls and arrange them on the baking sheet.
  • After 30 minutes in the preheated oven, serve immediately.

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