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Eggplant Meatballs

As an Italian, who understands the meaning of good, hearty food, I wouldn't steer you wrong here. These eggplant meatballs taste like meat, with a sweet aftertaste. They are DELICIOUS, and a favorite recipe of my clients. They only require 15 minutes of active cooking time. Replace the usual fatty ground beef with eggplant, and your heart will be sure to thank you!



- 1 tbsp extra virgin olive oil

-1/4 cup water

-1 eggplant, cubed (leave skin on for more nutrient absorption)

-salt and pepper to taste

-1 tbsp basil

-1 tbsp oregano

-1 tbsp parsley

-3 cloves garlic, minced

-1/4 cup parmesan cheese

-1 organic free range egg, beaten

-1 1/2 cups whole wheat breadcrumbs


1. Preheat oven to 375 F

2. Heat oil over stovetop, medium heat

3. Add water and eggplant cubes, cook about 10 minutes or until no longer firm

4. Remove from heat, pulse in a food processor a few times (keep some chunks)

5. In a large bowl, mix the eggplant and remaining ingredients until well blended

6. Form into meatballs and place on a prepared baking sheet

7. Bake in oven for 25 minutes, and serve with homemade tomato sauce and whole wheat pasta. Enjoy!

With love,


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