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Savory Baked Eggplant Meatballs for Home Cooks

Baked Eggplant Meatballs made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 large eggplant cubed
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2-3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 2 tablespoons olive oil

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the eggplant by cubing it and roasting it in the oven for 20-25 minutes.
  3. In a large mixing bowl, combine the roasted eggplant, breadcrumbs, Parmesan cheese, egg, garlic, oregano, salt, black pepper, and red pepper flakes if using.
  4. Using your hands, form the mixture into small balls, about the size of a golf ball.
  5. Place the formed meatballs on a baking sheet lined with parchment paper, leaving space between each one.
  6. Drizzle olive oil over the meatballs or lightly spray them with cooking oil.
  7. Bake in the preheated oven for 25-30 minutes, turning halfway through.
  8. Remove from the oven and let them cool slightly before serving.