Eggplant Meatballs

IMG_E1937 (2).JPG


  • ½ tablespoon olive oil
  • 1 ¼ pounds unpeeled eggplant, cut into 1-inch pieces
  • 2 garlic cloves minced
  • 2 tablespoons chopped basil, plus leaves for garnish
  • 1 ½ cups Italian seasoned breadcrumbs
  • 1 large egg, beaten
  • 2 ounces Pecorino Romano cheese, freshly grated, plus more for serving
  • 1 tablespoon chopped flat-leaf parsley
  • 1 25.25-ounce jar DeLallo Pomodoro sauce
  • Cooking spray
  • Salt & pepper


  1. Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
  2. Place ½ tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and ¼ cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. Transfer to the bowl of a food processor and pulse a few times.
  3. Transfer to a bowl and add bread crumbs, beaten egg, Romano cheese, parsley, garlic and chopped basil into the eggplant. Season with and pepper.
  4. Form the eggplant mixture into 24 balls about 1 ¼ ounce each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes.
  5. Heat the sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s