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Aunt Mary's Vegetarian Eggplant Balls

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
80 min
SERVINGS
6 servings
Dinner European Italian
Aunt Mary's Vegetarian Eggplant Balls
Ingredients
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 4 cups cubed eggplant, with peel
  • 1 tablespoon water
  • 1 cup chopped fresh parsley
  • 3/4 cup dry bread crumbs, or more as needed
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs, beaten
Instructions
1
Acquire all necessary components.
2
Heat a moderate amount of oil in a medium-sized cooking vessel over a medium temperature setting. Introduce minced garlic and cook until it emits a pleasant aroma, approximately 1 minute.
3
Blend in sliced eggplant and water. Decrease the heat to a lower setting, cover the vessel, and cook until the eggplant becomes tender, roughly 20 minutes.
4
Transfer the cooked mixture to a large serving container and allow it to rest for 5 to 10 minutes.
5
Combine chopped parsley, bread crumbs, grated Parmesan cheese, and eggs with the eggplant mixture; thoroughly mix until everything is well combined and can be formed into balls. Add additional bread crumbs if necessary to achieve a workable consistency. Cover and refrigerate for 15 minutes.
6
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a baking sheet.
7
Form the chilled eggplant mixture into 18 balls; place them onto the prepared baking sheet.
8
Bake in the preheated oven for 30 minutes. Serve immediately