Reviewed: Nov. 28, 2007

If you like eggplant you need to try these!

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MELMEN

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Reviewed: Oct. 6, 2007

I thought these were super tasty, couldn't even really tell the difference. Just dont be afriad of using spices.

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Jean&Tyler

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Reviewed: Oct. 5, 2007

With tweaking I think these will be really good. Parsley is overpowering. I subbed more bread crumbs for the parmesan to make non-dairy. They were a little dry. I will try them again though. Once the recipe is tweaked, it's another great way to use the lovely eggplant.

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mommyabi

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Reviewed: Sep. 17, 2007

This turned out delicious! We let the eggplant "sweat" before cooking, but otherwise followed instructions exactly. We made patties out of these and baked them - yum! I found no flaws with the flavor, but will definitely be trying some of the suggestions other reviewers have made, next time I make this!

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Misha

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2007

Yum-o. I have a new favorite "meat"ball. I used breadcrumbs from the Costco bread with cloves of garlic - it's very firm. As other reviewers suggested, I smashed the eggplant while it was cooking, added a little bit of mozzarella and pine nuts. I served these with marinara sauce for dipping with the Alla Checca sauce with pasta from this site for a little twist - pasta with a light sauce, these yummy, hearty eggplant balls with a heartier sauce.

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Beth

Cooking Level: Expert

Home Town: Howell, Michigan, USA

Living In: Waterford, Michigan, USA

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Reviewed: Jul. 10, 2007

Good addition to pasta. A little too much parsely, though. Will probobly use less next time.

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JEM

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Reviewed: Mar. 22, 2007

I made these last summer (forgot to review them!) and while edible, not something I will make again.

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ZAKKIE

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Laurel, Maryland, USA

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Reviewed: Mar. 12, 2007

I love eggplant and was really disappointed in the way this turned out. I followed the recipe and I thought it tasted like stuffing (and not very good stuffing at that). Next time I want an eggplant burger I will just cut thick slices and bread and bake the eggplant. This also took so long to make - Sorry.

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ACG2377

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

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Reviewed: Mar. 2, 2007

Oh my goodness! I can't even describe how wonderful these were... I made them into patties. Prepared them 5 days in advance (we made them for no-meat Fridays in Lent). Wrapped them individually (uncooked) and froze them. We took out 2 today, threw them in the oven and baked them until they were brown on both sides... They were perfect! Wow. These make the best veggie burgers ever! Next time I'll probably double the recipe, because I have a new favorite food... Thank you for these!!! EDIT: We had surplus zucchini from the garden, so I used zucchini instead of eggplant this time. It also works very well!

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Maria

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Indiana, Pennsylvania, USA

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Reviewed: Feb. 13, 2007

This recipe it really great. Only I pureeded the ingridients and made patties for sandwiches.

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SUPREMEQUEEN

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Reviewed: Feb. 10, 2007

Yum! I've made these several times and will definitely continue.

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COMET98

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Reviewed: Jan. 30, 2007

I love these! Made with 2 tabelspoons of Mozzarella instead of Parmezan.

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elisheva h

Cooking Level: Expert

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Reviewed: Jan. 14, 2007

This was very good but I couldn't give it a 5 because I felt like it could be done a little better. The flavor was good but I added some of my own seasonings. I felt like they needed to be bound a little better together. A friend suggested ground up sunflower seeds or maybe ground up pine nuts. I think I'm going to try that next time and yes, there will be a next time..

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jerseygrlnco

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Dec. 28, 2006

Very good. We served these over spaghetti.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Dec. 25, 2006

These were really good. We made them into patties instead of balls. Then we added a roasted garlic sauce over the top. It was a great addition. Served with roasted garlic mashed potatoes and it was a great meal!

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J Walter Jones

Cooking Level: Intermediate

Home Town: Pleasanton, California, USA

Living In: Seville, Ohio, USA

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Reviewed: Dec. 6, 2006

These were really good and worth the time to make them! The recipe made too many for my husband and I to eat in one night, so I froze the remainder. I heated them for 15 minutes in a 350 oven from frozen and they were great as a lunch!

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Gabrielle in DC

Cooking Level: Expert

Home Town: Newbury Park, California, USA

Living In: Washington, D.C., USA

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Reviewed: Sep. 30, 2006

These are great!

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SUSYTWO

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Reviewed: Sep. 13, 2006

Great! I made a double recipe and think I will continue to do so in the future, as it`s too many steps for a smaller batch. I peeled my eggplant (1 medium-large eggplant=4 cups)and added more water while steaming. To make up for that, I cooked it an extra 10 minutes uncovered while mashing with a fork. I also oiled my baking pan with a bit of olive oil and had no trouble with sticking. For seasonings I used much less parsley, maybe a quarter of what was called for, and the parsley taste was still strong. After reading other reviews I also added a bit of balsamic vinegar, more garlic (after cooking the eggplant) and some red pepper flakes. The end result still didn't have a strong flavor, but it was very good. I think this would be excellent cooked in a sauce as you would with meatballs; it's the texture that makes it great. Thanks for sharing!

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AWO

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Sep. 6, 2006

This was great! I actually used 1 big eggplant, a handful of sliced mushrooms, and 1 whole cubed zucchini. i added a couple dashes of soy sauce and some Mrs. Dash. After it cooked, I mushed it all together with the back of a spoon. I added parmesiano regiano while they were still hot. Once it cooled i added 2 eggs and i used enough toasted french bread crumbs to be able to shape them without them falling apart (i didn't have dry breadcrumbs on hand). I formed them into balls and baked them in the oven! these taste wonderful, kept their shapesand my boyfriend loved them. he wants me to form them into patties next time for veggie burgers. hopefully these will freeze well :D thanks for sharing the recipe!

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Janie Hazel

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 4, 2006

my partner and i had never had eggplant before and i don't think it's our favorite but it wasn't bad, we ate it. i think the recipe is good and it tasted "ok" but it just wasn't our favorite thing ever.

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