Sautéed Eggplant "Meatballs"

(8 votes)

1 large eggplant (about 1 1/2 pounds)
1/2 cup dry breadcrumbs
1/2 cup grated parmesan or romano cheese
1/4 cup coarsely chopped italian parsley leaves
1 large egg
1 clove garlic, minced
kosher salt
freshly ground black pepper
extra virgin olive oil for sautéing
1 cup fresh tomato-herb sauce

Heat the oven to 400 degrees. Roast eggplant until very tender, about 1 hour and 15 minutes. Cool to room temperature.

Cut the eggplant in half lengthwise, scoop out the pulp and place it in a large mixing bowl. Add the bread crumbs, cheese, parsley, egg, garlic and salt and pepper to taste. Beat until well blended. Chill the mixture 30 minutes to 1 hour.

Shape the eggplant mixture into twelve 2" balls (about 3 tablespoons eggplant mixture each). Heat 1/4 inch of oil in a large skillet over medium heat. Add half the eggplant balls, leaving about 1 inch between them. Fry, turning as necessary, until browned on all sides, about 5 minutes. Transfer to paper towels to drain. Repeat with the remaining eggplant balls, adding more oil and reheating the skillet if necessary.

Pour off any oil from the skillet. Add the tomato sauce. Heat to simmering over low heat. Slip the eggplant balls into the sauce, cover and simmer 10 minutes. Serve hot, spooning the sauce over the eggplant balls.


I tried this recipe in search of something interesting to do with my home grown eggplant. The
Chris, Forest Park, IL

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