2 Ways How to Make Eggplant Meatballs | Italian-Style Polpette di Melanzane

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a gluten-free option.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Provolone can be less expensive while still melting well.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor.

Remove the stem from the eggplant and slice it lengthwise or into rounds.

Cut the eggplant into cubes.

Finely chop 2 cloves of garlic.

Add olive oil to a pan and sauté the garlic until fragrant.

Add the cubed eggplant and season with salt. Stir well, cover, and cook until soft over low-medium heat.

Transfer the cooked eggplant to a large bowl and let it cool slightly. Drain any excess liquid if necessary.

Chop fresh parsley and add it to the bowl.

Mash the eggplant mixture with a fork or hand blender.

Combine the eggplant with 1 egg, 50 g Parmesan cheese, 70 g breadcrumbs, 10 g flour, salt, and pepper. Mix until combined.

Prepare the breading with 2 beaten eggs and additional breadcrumbs.

Form the mixture into small balls, optionally adding a small cube of mozzarella in the center.

Coat the balls in the beaten egg, then transfer to breadcrumbs to coat completely.

Place the balls on a plate and repeat until all are done.

Drizzle olive oil over the balls and bake in a preheated oven at 200°C for about 20-25 minutes.

Alternatively, pan-fry the balls in hot oil until golden brown on all sides, moving them around to prevent burning.

Remove the fried balls and place them on a paper towel to absorb excess oil.

Sprinkle with salt and serve hot, optionally with lemon or tomato sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens