Aunt Mary's Eggplant Balls

Aunt Mary's Eggplant Balls

Made  times

"These hearty, delicious eggplant morsels can be used as a replacement for meatballs, or they can be fried into patties and eaten like burgers."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 15 m servings 201 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 257 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. Heat a medium skillet over medium heat. Pour in olive oil and saute garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.
  3. Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
  4. Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.


  1. 217 Ratings

Most helpful positive review

Very good, but here's what I did differently the second time I made this dish. I skinned the Eggplant, cubed it, and marinated it in Soy Sauce for 20 minutes. I used more than 8 cloves of Garlic...

Most helpful critical review

I didn't notice a lot of flavor with this recipe, but my husband enjoyed them. I increased the breadcrumbs, and also the chill time. I did enjoy the crispiness the balls took on from baking. ...

Most helpful
Most positive
Least positive

Very good, but here's what I did differently the second time I made this dish. I skinned the Eggplant, cubed it, and marinated it in Soy Sauce for 20 minutes. I used more than 8 cloves of Garlic...

Very tasty and wonderful texture. I am not always a big eggplant fan but I couldn't get enough of these. We served them with spaghetti. I prepared the mixture and then froze them in balls before...

Words can not explain this creation. My favorite veggie is eggplant - these absolutely deserve 5 stars. I test froze one cooked patty - still excellent. Next time I will cut the eggplant a tad...

If you like lots of flavor and spice - consider my variation on this theme: I jazzed up this dish by adding 2 extra cloves of garlic, 1 tsp of crushed red pepper flakes, 2 tbsp of balsamic vine...

Thank you, Aunt Mary! These were ABSOLUTELY FANTASTIC! i didn't even have the time to refrigerate them at all, but agree that it would only make for an improvement if i had. i peeled the skin...

This is somewhat similar to a family recipe of mine, very yummy...even my brother who hates eggplants will eat this way!!! Just a suggestion, after baking or frying these add them into a pasta ...

A little messy to make into balls at first, but with my trusty ice cream scooper it got a whole lot easier! This is a great substitute for meat balls. Very hearty and filling, not to mentiond de...

Being an eggplant lover, I find this recipe just wonderful. My wife, however, detests eggplants, but was successfully fooled when I made her these. She loved them too! These also work well as an...

i changed the recipe - to have 3 cups of eggplant (peeled) and 1 cup fresh mushrooms -- it was yummy.

Other stories that may interest you