Appetizers · ALWAYS FREE
Baked eggplant & Parmesan balls
Skin-on roasted eggplant mashed with breadcrumbs, egg and hard cheese, then baked into tender savory appetizer balls.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat oven to 425 F / 220 C. Dice skin-on eggplant into 1.5-cm pieces. Toss with 20 g oil and salt on a lined rimmed metal tray. Roast 30-35 minutes, turning halfway, until soft and lightly browned.
- Transfer every piece and any tray juices to a bowl; do not peel or squeeze out liquid. Mash thoroughly, snipping any long skin pieces. Spread the mash inside the bowl and let cool for 15 minutes before adding egg.
- Mix in garlic, breadcrumbs, egg, cheese and parsley. Cover and refrigerate 20 minutes to hydrate the crumbs. The mixture should hold a soft mound; if still loose, chill another 10 minutes rather than adding unmeasured crumbs.
- Lower oven to 400 F / 200 C. Divide the complete mixture into 18 equal portions and form balls with lightly water-dampened hands. Set on the lined tray with space around each and brush with all reserved 5 g oil.
- Bake 25-30 minutes until firm outside, lightly browned and centers reach 160 F / 71 C. Let stand 5 minutes before moving. Serve three per portion; sauce or bread is separate.
- Refrigerate leftovers within 2 hours, use within 3-4 days and reheat to 165 F / 74 C. The centers remain tender rather than springy like meat.
Estimated nutrition
Per serving · 1 of 6- Calories
- 183 kcal
- Protein
- 7.3 g
- Total carbohydrate
- 21.9 g
- Total fat
- 7.9 g
- Total sugars
- 5.9 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All 18 balls use all listed ingredients; three balls are one sixth of the batch. Contains wheat, egg and milk; check breadcrumb ingredients and cheese enzymes. All oil counted; no finished ball mass claimed.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Baked eggplant & Parmesan balls: raw eggplant with skin; olive oil; peeled garlic; plain dry breadcrumbs; beaten egg without shell; hard Parmesan-style cheese made with vegetarian enzymes; fresh parsley; fine salt. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
