Eggplant Meatless Balls

Servings 12


  • 1 large eggplant
  • 1 Tbsp Water
  • 2 Tbsp olive oil
  • 1/2 cup Yellow Onion chopped
  • 2 Garlic Cloves minced
  • 1 tsp dried oregano
  • 2 tsp Chopped Basil
  • 1 tsp chopped parsley
  • 1/4 cup Parmesan cheese
  • 1/2 tsp crushed red pepper
  • 1/2 cup breadcrumbs
  • 1 egg
  • Salt and Pepper to taste


  • Preheat oven to 375* F
  • Peel and chop the eggplant into cubes
  • In a large saute pan, add olive oil and chopped onion, cook for 2 minutes. Add garlic and cook for another minute or until translucent.
  • Add the cubed eggplant and cook for 5 minutes. Add water and reduce heat to low and place lid on for 10-15 minutes.
  • Once eggplant is cooked, place in a bowl and let cool for 30-45 minutes in the refrigerator.
  • In a large bowl, add eggplant mixture, egg, cheese, oregano, basil, parsley, red pepper flakes and breadcrumbs.
  • Mix well with hands. If the mixture is too wet, add breadcrumbs.
  • Place in refrigerator for 1 hour
  • Spoon mixture into balls and form with hands. Place on greased baking sheet.
  • Bake for 25-30 minutes
  • Enjoy with homemade sauce and pasta.
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