Easy Eggplant Parmesan Meatballs Recipe
These Easy Eggplant Parmesan Meatballs offer a delicious vegetarian twist on the classic Italian dish. Roasted eggplant cubes are pulsed with aromatic seasonings, breadcrumbs, and cheese to form flavorful mini meatballs, pan-fried until golden, then baked in marinara sauce with creamy ricotta. Perfectly paired with crusty bread, this recipe delivers comforting, cheesy goodness without any meat.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 5 servings (about 20 mini meatballs)
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Eggplant Meatballs
- 1 1/2 lbs. eggplant, cut into 1x1-inch cubes (about 2 medium globe eggplants)
- 6 Tbsp. extra-virgin olive oil, divided
- 3/4 tsp. kosher salt
- 1 cup, plus 2 Tbsp. seasoned breadcrumbs (sub plain breadcrumbs mixed with 1 tsp. Italian seasoning)
- 1/3 cup grated Parmesan cheese (plus more for garnish)
- 1/4 cup chopped fresh parsley
- 1 whole egg, plus 1 egg yolk, whisked
- 3 garlic cloves, thinly sliced or minced
- 1/2 tsp. black pepper
- 1/2 tsp. onion powder
Assembly & Baking
- 1 (24-oz.) jar marinara sauce
- 1/2 cup whole-milk ricotta cheese
- Crusty bread for serving
Instructions
- Roast the Eggplant: Preheat your oven to 375ºF. Place the cubed eggplant in a 13x9-inch baking dish and toss with 3 tablespoons of olive oil and kosher salt. Bake for 30 minutes, tossing halfway through to ensure even roasting. Once done, let the eggplant cool for 15 to 20 minutes until it’s cool enough to handle.
- Prepare the Meatball Mixture: Transfer the roasted eggplant to a food processor and pulse 10 to 12 times until finely chopped. Add the seasoned breadcrumbs, grated Parmesan, chopped parsley, whisked eggs, garlic, black pepper, and onion powder. Pulse until everything is thoroughly combined into a cohesive mixture.
- Form and Brown Meatballs: Shape the mixture into about 20 mini meatballs, approximately 2 tablespoons each. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook half of the meatballs for 6 to 7 minutes, turning frequently to brown all sides. Repeat with the remaining meatballs, adding an additional tablespoon of oil if needed.
- Assemble for Baking: Spread the marinara sauce evenly across the original 13x9-inch baking dish used for roasting. Arrange the browned eggplant meatballs on top, then add dollops of whole-milk ricotta cheese throughout the pan for creamy pockets of flavor.
- Bake to Finish: Place the pan in the oven at 375ºF and bake for 15 to 18 minutes until the marinara sauce is bubbling and warmed through. Remove from oven, garnish with extra chopped fresh parsley and grated Parmesan cheese. Serve warm alongside crusty bread for dipping and savoring every bite.
Notes
- You can substitute Italian seasoned breadcrumbs with plain breadcrumbs mixed with 1 tsp Italian seasoning for a similar flavor.
- Letting the roasted eggplant cool before processing helps achieve the right texture for the meatballs.
- Using a food processor makes quick work of mixing but avoid over-pulsing to maintain some texture.
- These meatballs freeze well before baking; freeze raw formed meatballs on a tray then transfer to a bag for later use.
- Serve with crusty bread or over spaghetti for a heartier meal.
