Eggplant Meatballs

by Kim

  • 3 cloves garlic, crushed

  • 3 TBSP Extra Version olive Oil
  • 1 Eggplant, peeled/diced
  • 1 egg
  • 1 cup breadcrumbs
  • 2 eggs
  • 1/2 cup parmesan cheese
  • 1/2 cup fresh parsley-diced up fine or 1 tsp dried


  • Saute garlic and eggplant in oil until eggplant very soft.
  • Let cool at room temperature about 30 minutes.
  • Add eggs, breadcrumbs, parmesan cheese, parsley to mix.
  • Make into meatball size balls and saute in Olive Oil until browned.
  • Serve with favorite Marinara Sauce or in your Spaghetti Sauce.

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