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Eggplant and Mushroom Meatballs



I think many of you know that I like eggplant.  I love the flavor, it’s rustic and earthy.  The items I thought would make a great meatball.  I hope you give this a try.  Serve the meatballs in the sauce as is or over pasta, polenta, in a sandwich bun…






  • Servings: 4-6
  • Difficulty: Intermediate
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Eggplant and Mushroom Meatballs


  • Olive Oil
  • 4-6 Garlic Cloves
  • About 3 Eggplants cut into small chunks, unpeeled.  You should have about 7-8 cups.
  • 1 8oz package Mushrooms, chopped 
  • 1 ¼ cup Parmesan Cheese
  • 2/3 cup Parsley, chopped
  • 1/3 cup Basil leaves, chopped
  • 1 Tbsp Oregano, chopped
  • 2-3 Eggs, add 2 and if needed add the 3rd egg
  • 1 ½ cups Panko Breadcrumbs 
  • Salt and Pepper
  • Few Red Pepper Flakes, if desired
  • 4-5 cups Marinara Sauce
  • Mozzarella Cheese, shredded for garnish
  • Parsley and/or Basil chopped, for garnish


  • Heat the oven to 425 degrees, on roast
  • Line two baking sheets with parchment paper.  Add the eggplant and drizzle with oil and salt and pepper to one baking sheet.  On the second add the mushrooms, drizzle with a little oil.  Roast for about 15 minutes until tender but the eggplant is not soft and mushy and the mushrooms are brown.  Let cool.
  • Finely chop the eggplant and mushrooms into small pieces or minced.  Note:  I didn’t use a food processor because I didn’t want to puree or have the eggplant and mushrooms turn to mush.   
  • In a large bowl add the eggplant, mushrooms, parmesan cheese, parsley, basil, oregano, I used 3 eggs, panko bread crumbs, salt and pepper and red pepper flakes.  Mix all together and form into meatballs.  Place on the baking sheet and cook for about 25-30 minutes until brown on the bottom and cooked on the outside.  The meatballs may be slightly soft on the inside.  
  • Heat up the marinara sauce (or use homemade).  I served the meatballs and sauce over polenta.   Garnish with mozzarella cheese and parsley/basil.

Enjoy … gathering around the table with family and friends