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Janet Marshall: "Delicious alternative to meatballs with ground be…" Read More
13Ingredients
50Minutes
300Calories
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Ingredients
US|METRIC
6 SERVINGS
- cooking spray
- 1/2 Tbsp. olive oil
- 1 1/4 lb. eggplant (unpeeled, cut into 1-inch pieces)
- kosher salt
- 1/4 tsp. black pepper
- 2 garlic cloves (crushed)
- 2 Tbsp. basil (chopped, plus leaves for garnish)
- 1 1/2 cups Italian seasoned breadcrumbs
- 1 large egg (beaten)
- 2 oz. Pecorino Romano cheese (freshly grated, plus more for serving)
- 1 Tbsp. leaf parsley (chopped flat-)
- 25.25 oz. sauce (DeLallo Pomodoro)
- part-skim ricotta cheese (for serving, optional)
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NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories300Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol50mg17% |
Sodium1280mg53% |
Potassium690mg20% |
Protein12g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate44g15% |
Dietary Fiber8g32% |
Sugars15g |
Vitamin A25% |
Vitamin C10% |
Calcium20% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(17)
Susan The Fantastic 2 years ago
These turned out well. I cooked on convection to get a nice crisp on the outside. The texture was good inside and out and they kept their shape. I’ll definitely make these again.
Heidi Gentis 3 years ago
Great texture and very easy to make! Doesn’t taste like eggplant at all. I used pita chip crumbs instead of bread crumbs and just added Italian seasoning and turned out great
Stubear 4 years ago
Good flavor- after 25 minutes I upped the heat and used my convection feature to try and crisp up just a lit bit more. Next time I’ll just stick to the higher heat/convection option.
Karen Uhr 4 years ago
Delicious! Better than I expected! I was looking for a recipe to use a leftover eggplant I didn’t need when making Eggplant Parmigiana recently and after reading the positive reviews, decided to give this a try. So glad I did! It came together easily and although I was not able to find DeLallo Marinara sauce in my area, I chose Mia’s Kitchen Tomato Basil sauce and couldn’t have been happier with the flavor. Did not have ricotta to serve with it, so just used the basil and more romano cheese. Otherwise, followed the recipe as written. Excellent! Will definitely make again!
Gail 5 years ago
My husband is Italian. He didn’t think he’d like them, but he loved them! They are quite delicious and much healthier than red meat.
Debra Kawaller 5 years ago
Have lots of eggplant in our garden so I am always looking for a new recipe. This recipe was excellent. We had it as dinner with homemade tomato sauce, made in my slow cooker, from our garden tomatoes. Worked out great as I put the eggplant meatballs in the slow cooker with the sauce for the last 5 minutes. This would be great as an appetizer too.
Joseph Kockaya 5 years ago
Amazing recipe. We used onion and sage stuffing mix instead of breadcrumbs, only because it was what they had at the store, but it turned out fantastic.
Donna Maloney 6 years ago
i loved this i did not miss the meat at all the recipe says to.leave the skin on but i would remove it next time i did however forget to add the water in the cooking of the eggplant which did not affect the flavor but may have kept the skin to become softer it was not a problem.to eat but forming the meatballs some of the skin was keeping me from forming.the balls so.i just removed the ones giving me a problem overall easy prep and very tasty i will make this again
Maryann Shape Wraps 6 years ago
Delicious recipe, made a couple patties from left over mixture. They were a little moist trying to get them to hold together...
Bethe Causillas 7 years ago
This was amazing!!! Didn't change a thing! Served with fresh marinara sauce over zucchini noodles - this will become a weekly favorite!