Parmesan Eggplant Meatless Balls
Parmesan Eggplant Meatless Balls offer a tender, lightly garlicky bite with a cheesy richness and fresh parsley lift. The interior stays soft and moist while the outside sets just enough for dipping or tossing with marinara and pasta. Serve them as a meat-free appetizer at gatherings or as a comforting dinner centerpiece on busy weeknights.
- Prep30 mins
- Cook30 mins
- Serves6
- DifficultyMedium
- 1
Gather the ingredients.
- 2
Heat oil in a medium skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute.
- 3
Stir in the eggplant and water. Lower the heat to low, cover, and steam until the eggplant is soft, about 20 minutes.
- 4
Transfer to a large bowl and let it cool for 5 to 10 minutes.
- 5
Add the parsley, bread crumbs, Parmesan, and eggs to the eggplant; mix with a wooden spoon or your hands until fully combined and the mixture can be rolled into balls. Add more bread crumbs as needed to make the mixture workable. Cover and refrigerate for 15 minutes.
- 6
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- 7
Roll the chilled eggplant mixture into 18 balls; place them on the prepared baking sheet.
- 8
Bake in the preheated oven for 30 minutes. Serve immediately.
- Calories 298.79 kcal Moderate
- Protein 7.83 g Moderate
- Carbs 36.97 g Moderate
- Total Fat 11.42 g Moderate
- Saturated Fat 3.17 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 85.3 mg High
- Sodium 919.36 mg High
- Fiber 5.95 g Good Source
- Sugar 6.17 g Moderate
- Added Sugar 0.61 g Low Source
- Calcium 330.37 mg Good Source
- Iron 1.95 mg Moderate
- Potassium 297.74 mg Low Source
- Vitamin A 68.46 mcg_rae Low Source
- Vitamin C 41.42 mg Good Source
- Vitamin D 0.61 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
- Garlic 🧄