These hearty, delicious eggplant morsels can be used as a replacement for meatballs, or they can be fried into patties and eaten like burgers.

Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
15 mins
total:
1 hr 15 mins
Servings:
6
Yield:
18 balls
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.

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  • Heat a medium skillet over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.

  • Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.

  • Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.

Nutrition Facts

201 calories; protein 7.7g; carbohydrates 16.1g; fat 12.1g; cholesterol 53.5mg; sodium 257mg. Full Nutrition
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Reviews (229)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/30/2003
Very good, but here's what I did differently the second time I made this dish. I skinned the Eggplant, cubed it, and marinated it in Soy Sauce for 20 minutes. I used more than 8 cloves of Garlic ( 12 ). I used a store bought variety of seasoned Bread Crumbs ( Italian ) and found that mashing the cooked Eggplant aided in the mixing of the ingredients. Excellent!!! Read More
(286)

Most helpful critical review

Rating: 3 stars
10/30/2002
I didn't notice a lot of flavor with this recipe but my husband enjoyed them. I increased the breadcrumbs and also the chill time. I did enjoy the crispiness the balls took on from baking. I will try them again but modify the recipe somewhat by straining the eggplant before mixing in the other ingredients. Read More
(9)
284 Ratings
  • 5 star values: 169
  • 4 star values: 65
  • 3 star values: 29
  • 2 star values: 13
  • 1 star values: 8
Rating: 5 stars
12/30/2003
Very good, but here's what I did differently the second time I made this dish. I skinned the Eggplant, cubed it, and marinated it in Soy Sauce for 20 minutes. I used more than 8 cloves of Garlic ( 12 ). I used a store bought variety of seasoned Bread Crumbs ( Italian ) and found that mashing the cooked Eggplant aided in the mixing of the ingredients. Excellent!!! Read More
(286)
Rating: 5 stars
02/07/2004
Very tasty and wonderful texture. I am not always a big eggplant fan but I couldn't get enough of these. We served them with spaghetti. I prepared the mixture and then froze them in balls before baking. I took them out when I needed them, baked them and they were very good. Read More
(138)
Rating: 5 stars
02/07/2004
Words can not explain this creation. My favorite veggie is eggplant - these absolutely deserve 5 stars. I test froze one cooked patty - still excellent. Next time I will cut the eggplant a tad bigger - maybe a little bigger then the size of dice - I also added chopped banana pepper & jalopeno to the rest of the batch (I made double right off the bat). I made patties and fried them in a LITTLE olive oil in a skillet on the stove. This is a great base to make your own veggie burgers - I will be adding waterchestnuts chopped onion shredded carrots. Can't wait until I make meatballs. This recipe is going to be a big hit at family gatherings! Read More
(130)
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Rating: 4 stars
03/03/2004
If you like lots of flavor and spice - consider my variation on this theme: I jazzed up this dish by adding 2 extra cloves of garlic, 1 tsp of crushed red pepper flakes, 2 tbsp of balsamic vinegar and 4 tbsp white wine while steaming the eggplant. I left out the egg. I formed the mashed eggplant into 1/4" patties and baked on a lightly greased cookie sheet per the original instructions. They are incredible! Far more than I hoped for and we'll be making this dish often. Served with a side of pasta and marinara sauce. Leftovers, if there are any, would be great cold in a pita sandwich. Read More
(88)
Rating: 5 stars
08/09/2003
Thank you, Aunt Mary! These were ABSOLUTELY FANTASTIC! i didn't even have the time to refrigerate them at all, but agree that it would only make for an improvement if i had. i peeled the skin off, because of preference, and mashed them after steaming (you need to stir them every few minutes) and only baked them for twenty minutes because i finshed cooking them in my pot of sauce. My husband and his male friends (sorry to be stereotypical) preferred them to my meatballs! I can't wait to make them into a veggie burger, too!! This recipe will live on in my family. Read More
(47)
Rating: 4 stars
02/17/2003
This is somewhat similar to a family recipe of mine very yummy...even my brother who hates eggplants will eat this way!!! Just a suggestion after baking or frying these add them into a pasta sauce and let them absorb the sauce it will give them a different flavour!!! Read More
(36)
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Rating: 4 stars
07/31/2003
A little messy to make into balls at first but with my trusty ice cream scooper it got a whole lot easier! This is a great substitute for meat balls. Very hearty and filling not to mentiond delicious! Read More
(28)
Rating: 5 stars
02/09/2004
Being an eggplant lover I find this recipe just wonderful. My wife however detests eggplants but was successfully fooled when I made her these. She loved them too! These also work well as an alternative falafel. Lastly I agree with other reviews concerning adding seasonings and mashing as you saute. Read More
(28)
Rating: 4 stars
12/30/2003
i changed the recipe - to have 3 cups of eggplant (peeled) and 1 cup fresh mushrooms -- it was yummy. Read More
(25)
Rating: 3 stars
10/30/2002
I didn't notice a lot of flavor with this recipe but my husband enjoyed them. I increased the breadcrumbs and also the chill time. I did enjoy the crispiness the balls took on from baking. I will try them again but modify the recipe somewhat by straining the eggplant before mixing in the other ingredients. Read More
(9)
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