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Eggplant Parmesan Meatballs

Eggplant Parmesan gets a delicious makeover in this plant-forward recipe with homemade vegetarian meatballs served over zucchini noodles.

Serves 6
Ready in 90 mins
Prep time 20 mins
Cooking time 70 mins
365 calories per serving


> 1 large eggplant (about 1 1/2 lbs)
> 3 tbsp olive oil, divided
> 1 (15.5 oz) can cannellini beans, drained and rinsed
> 1 1/4 cups Italian bread crumbs
> 2 large eggs
> 1/2 cup grated Parmesan cheese, divided
> 1/2 tsp garlic powder
> 1/2 tsp onion powder
> 1/2 (8 oz) ball fresh mozzarella
> 2 (12 oz) pkgs green squash noodles
> 1 (24 oz) jar Classico ® Tomato & Basil Pasta Sauce
> 3 tbsp sliced fresh basil


Preheat oven to 425°F. Line a baking sheet with parchment. Peel the eggplant and cut into ½-inch slices. Cut slices into cubes. Spread eggplant in a single layer on prepared baking sheet and toss with 2 tbsp oil. Season with salt and pepper. Roast 40–45 min., until eggplant is very soft. Let cool slightly. Reduce oven temperature to 375°F.
In a food processor, pulse eggplant, beans, bread crumbs, eggs, ¼ cup Parmesan, garlic powder, and onion powder until smooth. Season with salt and pepper. Shape mixture into 1-inch balls and transfer to prepared baking sheet. Bake 15–20 min., until eggplant meatballs are firm and browned.
Meanwhile, using the coarse side of a box grater, grate the mozzarella. When eggplant meatballs are almost done, in a medium Dutch oven, heat remaining 1 tbsp oil on medium-high. Add the squash noodles and cook 2–3 min., until tender. Season with salt and pepper. Add the marinara and cook until warm. Season with salt and pepper. Transfer eggplant meatballs to pot and toss to coat in sauce. Top with mozzarella, remaining ¼ cup Parmesan, and basil before serving.


Freeze your mozzarella 5–10 min. to make it easier to grate.

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