Eggplant can be a temperamental plant to grow. But it’s also a plant that, once established, will keep giving and giving all season long. Since eggplant doesn’t preserve quite as nicely as some other vegetables, it is best eaten fresh.
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When we have a produce drawer overflowing with eggplant, Polpette di Melanzane is the number one dinner requested by my kids.
Okay, so really they are just baked eggplant balls but the Italian name sounds nicer! If you would like to try making some, here’s what you’ll need:
How to Make Baked Eggplant “Meatballs”:
Here’s what you need:
Eggplant- ~ 3 large, ~10 small/medium.
~2 cups bread crumbs (homemade or store bought)
1 egg
2 cloves garlic
1 onion
salt and pepper to taste
A handful of fresh basil and oregano
1/2 cup Parmesan cheese (optional)
olive oil
Related Reading: How to Grow Eggplant from Seed to Harvest
Peel and slice the eggplant
Place the slices on a baking sheet. Drizzle with olive oil and roast at 350* for 30-45 min (or until soft)
Transfer the eggplant to the bowl of a food processor. Add in the onion, garlic, herbs and spices and blend until smooth.
Stir in the egg, Parmesan, and bread crumbs.
Your mixture should be soft, but workable. If it is too wet you can add in more breadcrumbs. form the mixture into “meatballs” about 1 inch in diameter.
Place on a lightly greases baking sheet and bake at 350* for about 25 minutes, turning once, until they are browned and slightly crusty.
This recipe can be easily altered. You can increase the eggplant/breadcrumbs, or change the garlic and onion to your taste, but will not need more than one egg no matter the quantity.
Serve these vegetarian meatballs plain, with tomato sauce or over pasta. They freeze and reheat well, so you can make extra to save for an easy meal! Click below for a printable version of this recipe.
Like this recipe? Write it down in my Blank Recipe Journal! It’s a great way to keep track of all your favorite recipes- plus you can pass down all those family favorites from generation to generation!
Vegetarian Eggplant "Meatballs"
Ingredients
- Eggplant 3 large or 10 small/medium, or enough to cover 2 baking sheets
- ~2 cups bread crumbs homemade or store bought
- 1 egg
- 2 cloves garlic minced
- 1 onion
- salt and pepper to taste
- handful Fresh basil and oregano
- 1/2 cup Parmesan cheese optional
- olive oil
Instructions
- Peel and slice the eggplant
- Place the slices on a baking sheet. Drizzle with olive oil and roast for 30-45 min at 350*.
- Transfer the eggplant to the bowl of a food processor. Add in the onion and garlic and blend until smooth.
- Add the fresh herbs and spices. Pulse to combine.
- Stir in the egg, Parmesan and bread crumbs.
- Your mixture should be soft, but workable. If it is too wet add in some more bread crumbs. Lightly grease your baking sheet and form the mixture into 1- 1 1/2 in balls.
Bake at 350 for about 25 minutes, turning once, until they are browned and slightly crusty.
Recipe Notes
*This recipe is easily altered for more or less quantities. You can increase the eggplant/breadcrumbs amount but will need no more than 1 egg for any amount.
© 2013 – 2019, Sarah R Toney. All rights reserved.
That sounds really good!
Looks fabulous! Oh, how I wish the eggplant would have taken off this year. Alas…next year will be better!
Yum!
You are so creative with your eggplant! Impressive!!!
Kristen from The Road to Domestication
The recipe looks really yummy. I think I like eggplants no matter how, but I hear you on ‘Eggplant can be a temperamental plant to grow’ :(.
I have been trying to get these little turkish orange eggplant to grow for years and I can’t get more than a seedling!
Yum! Actually, there is no meat. 😉 Eggplants don’t grow here very well.
Love finding new recipe, and this is so new to me, pinning to my healthy eating board.
Consider sharing at a new link up called Real Food Fridays.
Hope you get a chance to make them and that you enjoy them!
I have some family member who do not like eggplant but this might actually get past them.
Thanks for sharing at Wildcrafting WEdnesday.
Eggplant can be hidden in many dishes- you can’t really taste it in this or in my eggplant crisp. As long as you don’t tell them 🙂
I love eggplant and have always had great luck with it, but I have never tried to make meatballs with it. Pinning this to try soon!
Yum! Thanks for sharing on The HomeAcre Hop! Hope to see you back again today!
Sarah,
This looks like a great way to offer my kids eggplant. Do you think it would work to skip the peeling and slicing and just stab and roast a whole eggplant before adding the flesh to the food processor? It’s not that I’m lazy, it’s just that I’m lazy.
Thanks!
I think as long as you’ve cooked it enough to be softened inside you should be fine. I have peeled and not cut before.It’s worth a try!
Can you explain more about how you freeze them? Before/after baking? How do you reheat? How long do they hold in the freezer? Thanks
Sure! I freeze them after baking. To reheat you can use the microwave or just stick them in the oven at about 350 until warmed all the way through. I am not positive how long they would keep in the freezer- the kids eat them pretty quick- but I would assume 6+ months if they are sealed well and no freezer burn.
OMG. These are soooo goood!!! Thank you so much for sharing.
BIG HUG.
Hi! I want to try this recipe. Can you tell me if you have tried making it without peeling? I’ve never peeled eggplant before, just wondering if it is really necessary.
Thanks!
I personally wouldn’t…I think the skin would get to tough. But if you give it a try- I’d love to know how it worked out!