Eggplant Meatballs                           



2 1 pound eggplants

1 ½ cups of grated parm reggiano cheese

1 cup of plain bread crumbs

¼ cup of chopped fresh basil

2 large eggs beaten

6 minced garlic cloves

2 TBSP chopped parsley

Salt and pepper to taste

Olive oil for drizzle

Fresh tomato sauce



Preheat the oven to 400 degrees.  Halve the eggplants and place on a 9×13 inch glass baking dish.  Make ½ inch slits over the surface of the eggplant.  Drizzle with olive oil and bake for 40 to 45 minutes.   Scoop out the flesh of the eggplant using a spoon.  This will make 3 cups.  Place in a food processor and blend until the eggplant is smooth.  Add the cheese, breadcrumbs, garlic, basil, eggs, parsley, salt and pepper.  Pulse until the mixture is thick enough to form into balls adding extra breadcrumbs as needed.  Refrigerate 30 minutes so the mixture holds together better. Form into balls.  Heat a saucepan with 2 inches olive oil on medium. Fry until golden brown for about 4 min.  Drain on paper towels. Add a sprinkle of salt. Serve with grated cheese and tomato sauce.  

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