Eggplant Parmesan Meatballs offer all there is to love about Eggplant Parmesan in a vegetarian meatball. These eggplant meatballs are best served with marinara sauce, ricotta cheese, and crusty bread for dunking.

This recipe is inspired by Ottolenghi.

Why You’ll Love these Eggplant Meatballs

Fork-tender, filling, and filled with Parmesan and herbs, these eggplant meatballs are the unsung Italian heroes.

Eggplant Parmesan is just one of those Italian dishes that exudes comfort. It’s also one of the heartiest vegetarian dishes out there, and equally appealing to vegetarians and meat eaters alike.

These eggplant meatballs boast all the beloved qualities of the classic Italian dish in a two-bite treat.

They’re crispy, cheesy, herby, and extra delicious in marinara sauce. I love serving them with crusty Italian bread and a crisp side salad. However you can also enjoy them in a hoagie roll for a vegetarian riff on a meatball sub. 

This recipe is also a fabulous way to enjoy multiple servings of veggies this time of year.

And while they’re impressive enough for entertaining, they’re make-ahead friendly for weeknight cooking, too.

If you love eggplant Parmesan as much as I do, also check out this Skillet Eggplant Parmesan recipe.

The Ingredients

• Eggplant: You need 1 1/2 lbs of eggplant for this recipe, which amounts to roughly 2 medium globe eggplants. Globe are the large, seedy eggplants with dark purple skin–the most common variety you’ll find in the produce section. Look for eggplants with shiny skin that are firm to the touch–both signs of ripeness and freshness. 
• Breadcrumbs: The recipe calls for seasoned breadcrumbs, however you can also use plain and season them yourself. All you need to add is 1 teaspoon of Italian seasoning, or a mix of whichever dried herbs you have on hand. If making gluten free, use your favorite brand of gluten free breadcrumbs. 
• Parmesan: For cheesy, nutty flavor. If making dairy free, use homemade pine nut Parmesan or nutritional yeast instead. 
• Eggs: For binding the meatballs, you need one whole egg and one egg yolk. Unfortunately, plant-based egg alternatives such as chia or flax eggs don’t work great in this recipe. 
• Garlic: Fresh garlic adds an aromatic backbone to the meatballs. If you don’t have fresh garlic on hand, use 1 tsp of granulated garlic instead. 
• Parsley: Adds bright, herbaceous flavor. Alternatively, you can use chopped fresh basil leaves, however the flavor will be a little sharper. 
• For Serving: I love serving these eggplant meatballs in marinara sauce with dollops of ricotta cheese. The ricotta adds creaminess and balances the acidity of the tomato sauce.

Step-by-Step Instructions:

Step 1: Roast the eggplant. Cut the eggplant into cubes and place it in a large baking dish. Toss with olive oil, salt, and pepper, and roast for 30 minutes, tossing once halfway through.

Step 2: Pulse eggplant in a food processor until it’s finely chopped/broken down.

Step 3: Add remaining meatballs ingredients: breadcrumbs, Parmesan, eggs, parsley, garlic, black pepper, and onion powder. Mix or blend until well-combined.

Step 4: Form into 20 mini meatballs (about 2 Tablespoons each).

Step 5: Sauté meatballs in a large skillet until golden and crisp, turning to brown on all sides.

Step 6: Spread marinara sauce in the same pan you used to roast the eggplant. Add eggplant meatballs to the pan, along with dollops of ricotta cheese.

Step 7: Bake for 15 to 18 minutes, until the marinara is bubbly. Garnish with extra Parmesan and fresh parsley. Serve warm with crusty bread. 

Serving Suggestions:

• Pasta: For a real Italian feast, serve these meatballs over spaghetti or angel hair pasta. To pump up the protein, use a chickpea or lentil-based pasta. For a lighter option, serve over creamy polenta or mashed cauliflower.
• Crusty Bread: You simply can’t go wrong with a chunk of crusty Italian bread for dipping. It will also help round out the meal with a bit more sustenance. 
• Hoagie Bun. Layer on some eggplant meatballs with melty mozzarella and fresh basil for the ultimate vegetarian meatball sub.
• Salad: Try my Cacio E Pepe-inspired Kale and Fennel Caesar, Roasted Artichoke Salad, or this reader-favorite Italian Pasta Salad.
• Roasted Veggies: Parmesan Roasted Cauliflower or this epic Roasted Broccoli Salad will pair beautifully.

Make-Ahead and Storage Tips:

• Make-Ahead: Roast the eggplant up to two days ahead and keep refrigerated in an airtight container. You can also prepare the whole meatball mixture up to 1 day ahead, and remove from the fridge 20 minutes before forming into balls. 
• Store: Store leftover meatballs (with or without sauce) in an airtight container refrigerated up to 4 days. 
• Reheat: If reheating the meatballs in sauce, it’s best to warm them stovetop in a small saucepan OR in a 350ºF oven for 12 to 15 minutes. If reheating the meatballs without sauce, either warm them gently in a skillet over medium-low heat, or in the air fryer.
• Freeze: Unfortunately eggplant is a very high moisture vegetable and does not freeze well. I do not suggest freezing this recipe.

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If you give these Eggplant Parmesan Meatballs a try, I’d love for you to leave a rating and review. Also, follow along on Facebook and Pinterest for the latest recipe updates!