Eggplant Meatballs­čŹŁ

If you are searching for a way to make pasta night a little healthier or a new meatless Monday option, this is the recipe for you! Packed with Italian flavors and best served with your favorite pasta and tomato sauce. As always, I hope you give this recipe a try and let me know what you think. Enjoy!

For 2 Servings – 1 hour


1 Eggplant

1/2 Cup Panko Breadcrumbs

1/4 Cup Freshly Grated Parmesan

6 Basil Leaves Chopped

1 Tsp Dried Oregano

1/2 Tsp Garlic Powder

Salt & Pepper

Olive Oil


  1. Preheat oven to 375┬║. Half eggplant lengthwise and season generously with olive oil, salt & pepper. Bake for about 30 minutes or until eggplant is tender. Remove from oven and let the eggplant cool. Preheat oven to 425┬║.
  2. Scoop the eggplant flesh out into medium mixing bowl. Add breadcrumbs, parmesan, basil, oregano and garlic powder. Mix well. 
  3. Form into bite size meatballs and place on oiled sheet pan. Bake for about 20 minutes or until meatballs begin to firm up.
  4. Serve with your favorite pasta and tomato sauce & enjoy! 

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Published by coryfcooks

Unprofessional Cook, Professional Eater | Living in Florida with my soon to be husband and our French Bulldog, Louis.

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