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Eggplant ball ingredients laid out: eggplant, breadcrumbs, Parmesan, eggs, garlic, parsley and red pepper flakes

Pap Steve's Italian Eggplant Balls (Meatless Meatballs)

Pap Steve's own 4 lb recipe: cooked, well-pressed eggplant mixed with breadcrumbs, Parmesan, eggs, garlic and fresh herbs, chilled, rolled into 1½-inch balls and baked at 375°F (or pan-fried). Serve in marinara, over pasta, in a sandwich or as an appetizer.
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Cook Time 30 minutes
Chill Time (20-30 minutes) 30 minutes
Total Time 1 hour
Servings: 56 balls (about 50-60)
Course: Appetizer, Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Eggplant Balls
  • 4 lbs eggplant flesh cooked, scooped, and well drained/pressed
  • 2⅔ to 3½ cups breadcrumbs Italian-seasoned, or plain + ~2½ tsp Italian seasoning. Start with about 2⅔ cups
  • 1 to 1⅓ cups finely grated Parmesan or Pecorino Romano
  • 4–5 large eggs beaten
  • 4–5 garlic cloves minced (or 2 tsp garlic powder)
  • ½ to ⅔ cup chopped fresh basil and/or parsley
  • 2 to 2¾ tsp kosher salt
  • 1¼ tsp black pepper
  • ⅔ tsp crushed red pepper flakes optional
  • Olive oil for baking or frying
For Serving
  • Marinara, extra Parmesan, and basil for serving

Method
 

  1. Prep: Drain and press the eggplant flesh firmly in a colander (or wring in a clean kitchen towel) to remove as much liquid as possible. Most important step.
  2. Mix: Combine drained flesh with 2⅔ cups breadcrumbs, cheese, 4 eggs, garlic, herbs, salt, pepper, red pepper flakes. Mix thoroughly by hand. Too wet/sticky? Add breadcrumbs a few Tbsp at a time. Too dry/crumbly? Beat in the 5th egg.
  3. Chill 20–30 minutes so it's easier to roll.
  4. Shape: Roll into 1½-inch balls with damp or lightly oiled hands.
  5. Bake: 375°F on parchment-lined sheet pan, lightly oiled, 25–35 min until firm and golden (turn once).
  6. Pan-fry: ¼ inch oil over medium heat, turning gently until browned on several sides.

Notes

I roasted the eggplant at 350°F for 30 minutes, then scooped the flesh and pressed it.
Serve in marinara (briefly), over pasta, in a sandwich, or as an appetizer. Leftovers keep in fridge several days; freeze nicely once cooked.
Taste a cooked test ball and adjust salt or heat.
Makes roughly 50–60 balls (depending on size).
Chill time is 20–30 minutes.