Aunt Mary’s Eggplant Balls

  • Recipe By
  • Published Sep 2nd
  • Ready In1h 15m
  • Servings6
  • Calories201
These hearty, delicious eggplant morsels can be used as a replacement for meatballs, or they can be fried into patties and eaten like burgers.

Aunt Mary’s Eggplant Balls Ingredients

The following are the ingredients needed to make delicious Aunt Mary’s Eggplant Balls for 6 servings:

  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 4 cups cubed eggplant, with peel
  • 1 tablespoon water
  • 1/2 cup grated Parmesan cheese
  • 1 cup chopped fresh parsley
  • 2 eggs, beaten
  • 3/4 cup dried bread crumbs

Aunt Mary’s Eggplant Balls Cooking Instructions

  • Prep30m
  • Cook30m
  • Ready In1h 15m

To cook Aunt Mary’s Eggplant Balls, you need about 30 minutes of preparation time. The time needed to cook this Aunt Mary’s Eggplant Balls is about 30 minutes , and you can serve your Aunt Mary’s Eggplant Balls within 1 hour 15 minutes . The following are the steps to cook Aunt Mary’s Eggplant Balls easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. 2 Heat a medium skillet over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.
  3. 3 Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
  4. 4 Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.

Notes

  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 201 calories; 12.1 grams of fat; 16.1 grams of carbohydrates; 7.7 grams of protein; 54 milligrams of cholesterol; 257 milligrams of sodium.

  1. Mar 3rd 2004

    If you like lots of flavor and spice - consider my variation on this theme: I jazzed up this dish by adding 2 extra cloves of garlic, 1 tsp of crushed red pepper flakes, 2 tbsp of balsamic ...

  2. Apr 10th 2003

    Being an eggplant lover, I find this recipe just wonderful. My wife, however, detests eggplants, but was successfully fooled when I made her these. She loved them too! These also work well a ...

  3. Feb 17th 2003

    Thank you, Aunt Mary! These were ABSOLUTELY FANTASTIC! i didn't even have the time to refrigerate them at all, but agree that it would only make for an improvement if i had. i peeled the ...

  4. Nov 1st 2002

    A little messy to make into balls at first, but with my trusty ice cream scooper it got a whole lot easier! This is a great substitute for meat balls. Very hearty and filling, not to mention ...

  5. Aug 31st 2002

    Words can not explain this creation. My favorite veggie is eggplant - these absolutely deserve 5 stars. I test froze one cooked patty - still excellent. Next time I will cut the eggplant a ...

  6. Aug 27th 2002

    Very good, but here's what I did differently the second time I made this dish. I skinned the Eggplant, cubed it, and marinated it in Soy Sauce for 20 minutes. I used more than 8 cloves of Ga ...

  7. Aug 15th 2002

    i changed the recipe - to have 3 cups of eggplant (peeled) and 1 cup fresh mushrooms -- it was yummy.

  8. Jul 19th 2002

    Very tasty and wonderful texture. I am not always a big eggplant fan but I couldn't get enough of these. We served them with spaghetti. I prepared the mixture and then froze them in balls be ...

  9. Jun 9th 2000

    This is somewhat similar to a family recipe of mine, very yummy...even my brother who hates eggplants will eat this way!!!Just a suggestion, after baking or frying these add them into a pa ...