Eggplant Meatballs

Vegetarian

These baked eggplant meatballs are tender inside, lightly crisp outside, and full of Italian flavor. They are great with pasta and marinara, on a sandwich, or served as an appetizer.
This was inspired by Giovanni Siracusa who adds bread soaked in milk to his version.

Ingredients

1 medium eggplant, cut into small cubes
1 tablespoon olive oil
2 cloves garlic, minced
1 large egg
¾ cup Italian-style breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons chopped fresh parsley, optional
Marinara sauce, for serving (you will also mix a little into the meatball mixture).

Instructions

1. Fry cubed eggplant or bake until soft / golden brown.
2. Let it cool for a few minutes.
3. Add the egg, breadcrumbs, Parmesan, Italian seasoning, salt, pepper, and parsley. Mix until combined.
4. Add your eggplant and mix.
5. Optional: Let the mixture rest for 5–10 minutes.
6. If it feels too wet to shape, add a little more breadcrumbs.
7. Fry in a pan of olive oil until golden brown
8. They should be crispy on the exterior
9. Serve with warm marinara sauce and pasta, or enjoy them on their own.