Eggplant Parmigiana Meatballs
Eggplant Parmigiana Meatballs
Eggplant “meatballs” in herby tomato sauce, topped with creamy bocconcini — a hearty, plant-based, nourishing meal.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 850g eggplants
- 60mL extra virgin olive oil
- Sea salt & freshly ground black pepper, to taste
- 4 cloves garlic, minced
- 40g Parmesan, finely grated
- 2 cups breadcrumbs, fresh or dried
- ½ tsp dried oregano
- 50g almond meal
- ½ bunch basil, leaves torn from stems & finely diced
- 1 free-range or organic egg
- 220g baby bocconcini, halved
- ½ bunch basil, leaves torn from stems, to serve
- Sauce
- 800g diced tomatoes
- ½ tsp dried oregano
- ¼ tsp dried rosemary
- Sea salt & freshly ground black pepper, to taste
Method
- Preheat the oven to 180°C (fan-forced).
- Dice the eggplant into approximately 2cm cubes and add to a large baking pan or dish. Toss in the olive oil and season. Spread out to form a single layer.
- Bake for 30 mins, tossing halfway. Allow to cool fully.
- Increase the oven to 200°C (fan-forced).
- In a large bowl or food processor combine the minced garlic, parmesan, breadcrumbs, oregano, almond meal, chopped basil, egg and season well.
- Add the eggplant and mash with a potato masher if combining by hand or pulse in the food processor to form a sticky paste.
- Roll into golf ball-sized balls and place back into the pan you roasted the eggplant in. Drizzle over a little more olive oil and bake for 15 mins.
- Combine the diced tomatoes into a bowl or jug with the herbs and seasoning.
- Add the tomato mixture to the eggplant meatballs with the baby bocconcini and bake for another 20 mins or until sizzling and melty.
- Serve with the fresh basil scattered over.
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