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.
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)
2 cloves garlic
salt and pepper to taste
A handful of fresh basil and oregano
1/2 cup Parmesan cheese (optional)
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!