This Baked Eggplant Meatball Parmesan recipe is the perfect meatless meal. You get the texture of meatballs without the meat.
For more ideas of what to make, check out all of our recipes.
We don’t eat a lot of meat. We’re not vegetarians, but we tend to stay away from meat quite a bit. So any sort of meatless recipe I can find, I want to try, especially if it’s something that replaces meat. Because no one wants to eat a salad for every meal. And this Baked Eggplant Meatball Parmesan is perfect.
I guess the meat part of the word meatball should be in quotes, but it’s easier to type without it. But there’s no meat in these.
This Baked Eggplant Meatball Parmesan recipe is a delicious idea to use an eggplant. For more ideas, check out our list of Budget-Friendly Eggplant Recipes.
Baked Eggplant Meatball Parmesan Recipe
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Baked Eggplant Meatball Parmesan Ingredients:
- 1 eggplant
- 2 1/3 cup bread crumbs
- 1/2 cup Parmesan cheese
- 3 cloves of garlic
- 1 egg
- 1 cup marinara sauce
- 8 oz. shredded mozzarella cheese
- 1 teaspoon salt
- 1 sprig fresh parsley
How To Make Baked Eggplant Meatball Parmesan:
Preheat oven to 350 F.
Slice the eggplant.
Put them slices in a colander and sprinkle salt on top to remove the moisture. Let the slices sit for 30 minutes. Rinse them under cold water, then squeeze them dry.
While you’re waiting, bake 1 1/3 cups of bread crumbs on a baking sheet until they are dry, about five minutes.
Spread olive oil over the eggplant, cook in a pan for five minutes.
Dry them in the colander.
Put the eggplant in a food processor with 1 cup of bread crumbs and 1 clove of garlic. Pulse.
Add the Parmesan cheese, salt, and egg, and pulse again.
Chill the mixture for 30 minutes to an hour.
Spread the remaining bread crumbs on a pan.
Roll the eggplant mixture into two dozen meatballs.
Chill for at least 1 hour.
Fill the bottom of a casserole dish with the eggplant meatballs.
Bake them at 425 F for 7 minutes.
Slice the two remaining garlic cloves and put a piece on top of each meatball. Bake another 3 minutes.
Top the eggplant meatballs with the marinara sauce. Bake for about 20 minutes.
Top with the cheese and chopped parsley.
Broil for five minutes.
Serve warm.
Baked Eggplant Meatball Parmesan
This Baked Eggplant Meatball Parmesan recipe is perfect for your Meatless Monday menu.
Ingredients
- 1 eggplant
- 2 1/3 cup bread crumbs
- 1/2 cup Parmesan cheese
- 3 cloves of garlic
- 1 egg
- 1 cup marinara sauce
- 8oz. shredded mozzarella cheese
- 1 teaspoon salt
- 1 sprig fresh parsley
Instructions
- Preheat oven to 350.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 290Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 48mgSodium 957mgCarbohydrates 35gFiber 4gSugar 7gProtein 15g
Have you made this Baked Eggplant Meatball Parmesan recipe? Let us know how it went in the comments.
angie
Sunday 18th of November 2018
this dish sounds tasty and so good for you. I love to try new recipes, this recipe will be one tried very soon.
Alice V
Sunday 18th of November 2018
I'm not an eggplant fan, not sure why but maybe I just haven't met a recipe I like yet. This looks like it will be good though.
Kirsty Hall
Sunday 18th of November 2018
This sounds great. Thanks for sharing with the #DreamTeam
Julie
Friday 16th of November 2018
Our youngest is now vegetarian so I'm always looking out for recipes we can all enjoy.
Nancy W
Tuesday 13th of November 2018
This looks amazing! Can't wait to try it.