Reviewed: Sep. 29, 2009

This recipe automatically earns five stars because my husband, four-year-old, two-year-old, and eight-month-old all devoured it! I shallow fried them in an iron skillet, flipping them halfway through cooking. Also used extra cheese, and a small red pepper instead of the green pepper. Very worth the extra effort to dip them in flour, egg, and breadcrumbs. It gives them that irresistible chewy/crunchy coating everyone wants when they go to the trouble to fry something. Just abandon yourself to the process and have fun with it! Next time I will use mozzarella and parmesan with some italian herbs...

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Heather

Cooking Level: Expert

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Reviewed: Dec. 22, 2008

I added some parmessan, asiago, and feta to make sure they were tasty enough and although, they were a bit messy to make (and kind of a long process. I recommend having an assistant)the rave reviews were worth it.

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Zuleika

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Reviewed: Nov. 23, 2008

Aesome! We loved it. I may add more cheese next time. Went great with ranch dressing dip!

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spacecoaster

Cooking Level: Intermediate

Living In: North Aurora, Illinois, USA

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Reviewed: Oct. 30, 2008

Initially I was really excited about this recipe. Though during the long tedious time it took to make this I was unentusiastic. However after getting to enjoy these they were very good and even my eggplant disliking partner couldn't tell there was any eggplant in this. To make this recipe I had to use 5 eggs total! In order to coat all the balls in egg batter. I also added more cheese about 1 cup total. I also had to use more flour and crumbs but it did make alot of these. So much I will have to save for later! Very filling and rich tasting!

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AJ Morrison

Cooking Level: Expert

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Reviewed: Sep. 27, 2008

Loved it. Eggplant is my favorite veggie, and it is sometimes difficult to make. This is easy and tasty, thank you.

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lbigirl

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Sep. 26, 2008

This was a miss. I dont like eggplant to begin with but always get suckered into taking some from my dads garden. No one in my family liked this. guess I'll keep looking for a better way to make this odd vegetable

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jess lynne

Cooking Level: Expert

Home Town: Orwigsburg, Pennsylvania, USA

Living In: Pottsville, Pennsylvania, USA

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Reviewed: Sep. 7, 2008

This was pretty good. I made it along with Carrot Rice (also on here) tonight, and was really happy with the result. The only thing I did differently than the recipe stated was I tossed the eggplant in a little oil and Old Bay seasoning and roasted it for about 30 minutes rather than simmering it before chopping. I think that brought a lot of flavor, with absolutely no extra work. Other than that, the only thing I'd do differently next time is reduce the amount of green pepper and increase the onion, and chop both a bit finer. I think that a medium-to-small dice would be perfect, both to help the overall texture and to show off the eggplant more. Like the earlier commenter, I skipped the extra eggwash/breading step, and just dredged the mixture in breadcrumbs by itself, and they stuck perfectly. Baked in burger patty form in the oven at 350 for 30 minutes resulted in a really tasty dinner!

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Jay

Cooking Level: Intermediate

Living In: Columbia, Maryland, USA

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Reviewed: Aug. 14, 2008

I don't love eggplant but I given two and decided to try this recipe. It was really easy I left mine overnight to firm up added parmesan instead of cheddar and I bake them at 350 for a half hour. They would make great finger food at a party with dip on the side.

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almondbuns

Cooking Level: Intermediate

Home Town: Thamesford, Ontario, Canada

Living In: Niagara Falls, Ontario, Canada

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Reviewed: Aug. 5, 2008

Good Recipe. Suggestion-Stuff with cooked/seasoned ground hamburger meat. YUMMMMMY!

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Nitzad

Cooking Level: Intermediate

Home Town: Southbridge, Massachusetts, USA

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Reviewed: May 23, 2008

I thought the balls were too mushy and greasy. I'm not sure if it was the cheese or the grease. I will not be making this again.

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Brooke

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Feb. 21, 2008

These were delicious! My three year old and I ate them up, and he actually requested that I make more the next day! I did noticed that, had I added a little extra salt (I scrimped this time, so it wasn't quite "there", but it was my fault) and a little bit of seafood seasoning, they would have tasted just like crab cakes. I will definitely be making these again!

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Aislynn

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2008

I thought these were yummy! I pureed the eggplant after it was cooked, skipped the green peppers because I was out of them, used more cheese- about 3/4 cup, doubled the eggs (both for in the balls and in the dipping process- 4 total), and used whole wheat bread crumbs. I did need more bread crumbs for the dipping (about double). My toddlers thought these were chicken nuggets and dipped them in ketchup- which tasted good to me too. next time I will try them with the green pepper or double the paprika. good!

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marathonmama

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Feb. 3, 2007

Well, the dogs enjoyed them. I think the eggplant needs to drain longer. I ended up adding more bread crumbs and whatever taste and texture was in the original recipe must have been diluted. Not worth the trouble.

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ROBINBRADY

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Meridian, Texas, USA

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Reviewed: Dec. 21, 2006

These were easy and tasty, but should come with a warning! People won't stop requesting them for every event, dinner, office etc.

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KRohr

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Reviewed: Mar. 13, 2006

These were okay. Changes: 1) Roasted the eggplant and a few cloves of garlic that I later threw in. 2) Used Feta instead of cheddar 3) Added oregano, cumin and cayenne, and 4) Baked instead of fried. Dipping in the egg before breading was a pain, so I stopped doing that after 3 of them. The bread crumbs stayed on just fine without. This was a different way to have eggplant, but I doubt I will make it again.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Jan. 29, 2006

This recipe truely deseves ***** stars. It is simple enough for beginners and pro cooks. I made this reipe and my family loved it. I added more cheese and breadcrumbs for an firmer mix.

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sharei

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Reviewed: Nov. 24, 2005

Excellent! The batter smelled great and they tasted just as great. I served them to my boyfriends family and everyone loved them. It was easy to make too.

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CHEZSHELL

Cooking Level: Expert

Home Town: Beaumont, Texas, USA

Living In: Denver, Colorado, USA

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Reviewed: Nov. 21, 2005

I've made these several times and they are always a hit. My family now requests them for special occasions (ex: this Thanksgiving). They are a bit messy and a little time consuming, but they are definitely worth it. As we are big cheese fans, I almost double the shredded cheese in the mixture to make them gooyier to bite into. A great vegetarian appetizer.

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PANGIA

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Reviewed: Sep. 16, 2004

This was a win/lose situation. I liked it, my husband didn't... I thought this was the only recipe I've tried to make eggplant tasty. My husband thought it tasted like rotten meat balls. I also Hate frying with bread crumbs, I think really well smashed saltines (+ flour, etc.) work better. I wouldn't recommend or not recommend this, I'd say try it with an open mind or don;t try it at all.

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Rachel McIntyre

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Reviewed: Jul. 19, 2004

I loved it. I used roasted garlic, pepper and onion and dipped it in marinara. This is a great recipe. I was on the lookout for eggplant reciptes. Thanks again!

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fennel

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Tasty Fried Eggplant Balls

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