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Eggplant Parmesan Meatballs

Tender aubergine and bean balls baked in tomato sauce with bubbling mozzarella.

Vegetarian (0 ratings)
Prep25 min
Cook35 min
Total1 hr
Serves4
DifficultyMedium
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Tender aubergine and bean balls baked in tomato sauce with bubbling mozzarella. Built around everyday ingredients and a clear method, this vegetarian recipe delivers strong flavour without unnecessary complication.

Method

  1. Roast aubergine with oil at 220°C for 20 minutes; cool slightly.
  2. Pulse aubergine and beans to a coarse mixture.
  3. Mix with breadcrumbs, hard cheese, egg and oregano; shape into 16 balls.
  4. Place in passata and bake at 200°C for 15 minutes.
  5. Top with mozzarella and bake 8 minutes more; add basil.

💡 VeggieTip notes

  • Chill the mixture for easier shaping.
  • Serve with spaghetti or crusty bread.

Nutrition (per serving, approx.)

419kcal
24g protein
49g carbs
16g fat
13g fibre

Values are estimates and will vary with brands and portion sizes.

Tags: aubergine meatballs parmesan baked

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