Reviewed: May 24, 2012

These were super easy and complimentary to a simple pasta sauce. I LOVE that these are baked instead of fried! I preferred to bake the balls longer and at a higher temperature to get the desired crispiness. I raised to 450 after 15min and baked another 10 minutes. Next time, and there WILL be a "next time", I will make my balls flatter and shaped like patties. This allows for a dish that strongly resembles a VERY EASY eggplant parmesan and cuts out several steps. Served over wheat penne topped with homemade sauce and Parmesan. Great meatless meal and very filling. Thanks for this uncomplicated easy recipe for eggplant!

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Reviewer:

OdaMae

Reviewed: May 23, 2012

Bland and unappealing in presentation.

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Reviewer:

Rex Hutcheson

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Reviewed: May 22, 2012

WOW! Excellent! I have a profound eggplant hater in my DH. My daughter and I just LOVE eggplant. couple of times a year i do the fried eggplant patty as a treat for us (calories! - fried, you know) and then we rather avoid it. This recipe is WONDERFUL - even DH says they're ok. I find it absolutely marvelous that they're steamed and baked - and are as crispy as I like them when they come out of the oven! Flavorfull !- an awesome original idea to create "meat" balls and patties with eggplant. The only thing i do different here are my herbs and spices - I add/change only to my family's taste (I add a bit of grated onion, - bit of italian seasoning - more garlic) Thank you so much for this wonderful recipe!!!

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sheila

Cooking Level: Intermediate

Home Town: Bridgeport, Connecticut, USA

Reviewed: May 22, 2012

Outstanding. Added roasted peppers, cause I had to use them up, and it added a little color. Great recipe.

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LUCINDA

Reviewed: Feb. 18, 2012

I made these today and I can say they are divine! I shaped them into 9 nice sized "meatballs", baked them and put 1 cup of Prego Heartsmart spaghetti sauce on them with a topping of 2 tablespoons of grated Parmesan cheese. It just blew me away!! Next time I will make them into "burgers". Thank you so much for this wonderful recipe Lynette!

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Reviewer:

nannygoat

Cooking Level: Intermediate

Home Town: Warrenville, Illinois, USA

Reviewed: Feb. 8, 2012

Will make these again! Delish!

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Reviewer:

Lori In Ct

Cooking Level: Intermediate

Reviewed: Nov. 22, 2011

we don't make balls, we make burgers! excellent!

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LAUREEN38

Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA

Reviewed: Oct. 4, 2011

Excellent! I served them to my family as Swedish Meatballs and everyone loved the taste and texture. I will definitely make this recipe again with pasta and marinara.

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Reviewer:

ammapumpkin

Reviewed: Sep. 6, 2011

Great Recipe! I made variations though: Roasted the eggplant at 425 for 20 minutes and blended them w/ tbsp of water

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Reviewer:

kristen

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Aug. 30, 2011

Well, these are definately not the prettiest things, but, boy, are they good! I used more garlic than called for, just one egg and eyeballed the bread crumbs until I could shape them (also added a little salt and pepper, to taste). My eggplant only needed to steam about 10 minutes or so. I formed them into small logs...they are really good! We make a recipe similar to these, but they are fried, so this was a nice, healthier alternative. I will be using this recipe again! Thanks for sharing. :)

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