Vegetarian Eggplant "Meatballs"


  • 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


  1. Peel and slice the eggplant
  2. Place the slices on a baking sheet. Drizzle with olive oil and roast for 30-45 min at 350*.
  3. Transfer the eggplant to the bowl of a food processor. Add in the onion and garlic and blend until smooth.
  4. Add the fresh herbs and spices. Pulse to combine.
  5. Stir in the egg, Parmesan and bread crumbs.
  6. 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.
  7. 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.