The baked eggplant meatballs are delicious bites to eat as an appetizer, side dish, or a vegetarian main course if accompanied by a nice mixed salad and cottage cheese or fresh cheese. You can fry them or bake them as I preferred. I’m not much into frying. I prefer the lighter cooking method. I leave you the baked eggplant meatballs and you decide.
Don’t miss
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 9Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1.1 lbs eggplants
- 3 slices sandwich bread (about 3.5 ounces)
- 1/2 tablespoon grated Parmesan cheese
- 1 egg
- 3 leaves mint
- to taste salt
- to taste breadcrumbs
- 2 tablespoons extra virgin olive oil
Tools
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Baking Sheet
- 1 Reusable Parchment Paper
- 1 Bowl
- 1 Food Processor
Steps
Place the sandwich bread, salt, Parmesan cheese in the food processor and blend everything to get fine crumbs. Wash the eggplants, remove the stem, cut them into slices 0.8 inches thick, place them on a baking sheet with parchment paper, season with salt, sprinkle with oil, and bake at 430°F for 15 minutes then turn them and continue cooking for another 10 minutes. Let them cool. Cut them into cubes and transfer them into a bowl. Add the egg, half of the bread, the chopped mint, and mix. Form small balls weighing about 1.4 ounces and roll them in breadcrumbs (I made a little more bread than expected and used it also for breading). Place the meatballs on the baking sheet with parchment paper, drizzle with a little oil, and bake at 390°F preheated for 15/20 minutes or until they are nicely golden. Serve the eggplant meatballs hot.
