These little nuggets of goodness are a vegetarian twist on traditional meatballs, but they are just as satisfying and delicious. The crispy and golden exterior gives way to a tender and flavorful interior, made with a combination of eggplant, breadcrumbs, and savory spices. What’s truly loved about these meatballs is their versatility and how they effortlessly soak up the tangy marinara sauce, creating a perfect blend of flavors. Whether you’re a vegetarian or simply looking to switch up your meatball game, these fried eggplant meatballs with marinara sauce are sure to become a new favorite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 large eggplant, peeled and diced
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, lightly beaten
- Vegetable oil, for frying
- 1 can (14 ounces) crushed tomatoes
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar
- Salt and pepper to taste
Instructions
- In a large pot, bring water to a boil and add the diced eggplant. Cook for about 5 minutes until the eggplant is tender. Drain the eggplant and let it cool.
- In a mixing bowl, combine the cooked eggplant, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Mix well to combine.
- Add the lightly beaten eggs to the mixture and stir until everything is evenly incorporated.
- Shape the mixture into small meatballs, about 1 inch in diameter.
- Heat vegetable oil in a frying pan over medium heat. Fry the eggplant meatballs in batches until they are golden brown and crispy on the outside, about 3-4 minutes per side. Transfer the cooked meatballs to a paper towel-lined plate to absorb any excess oil.
- In a separate saucepan, combine the crushed tomatoes, minced garlic, dried basil, dried oregano, sugar, salt, and pepper. Simmer the sauce over low heat for about 10 minutes to allow the flavors to meld together.
- Serve the fried eggplant meatballs with the marinara sauce on top, garnished with additional grated Parmesan cheese and fresh parsley, if desired.
Notes
Ensure that the diced eggplant is well-drained after boiling to remove excess moisture. This helps in achieving a better texture for the meatballs. If you prefer a softer texture for the eggplant meatballs, you can bake them in the oven at 375°F (190°C) for about 20 minutes instead of frying. Customize the seasoning of the marinara sauce according to your taste preferences. You can add a pinch of red pepper flakes for a hint of heat or a splash of balsamic vinegar for added depth of flavor. Serve these meatballs as an appetizer, a main course over pasta, or even as a tasty vegetarian option for meatball subs. Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving, and they’ll still be delicious. Enjoy!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 7g
- Sodium: 905mg
- Fat: 10g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 101mg
