Food Faith Fitness · by Jonathan Porter★ 5.0 (2)
Eggplant Meatballs
NUTRITION · PER SERVING60M COOK
CAL 18%·PRO 37%
CARBS 41G44% OF CAL
5G FIBER24G OTHER11G TOTAL SUGAR
FAT 14G35% OF CAL
7G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy eggplant meatballs simmered in marinara and topped with melted mozzarella over pasta. A satisfying vegetarian take on a classic, perfect for Meatless Monday.
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View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large eggplant (approximately 1½ pounds total)
- 1 3/4 cups breadcrumbs
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons fresh Italian flat-leaf parsley (minced)
- 2 tablespoons fresh basil (minced)
- 1/2 cup milk (cow or plant-based)
- 1/2 cup Parmesan cheese (freshly grated)
- 2 large eggs (beaten)
- 16 oz jar pasta sauce
- 1.5 cups fresh mozzarella (shredded)
At a glance
PER SERVING · TIME 60M
CAL 18%·PRO 37%
CARBS 41G44% OF CAL
5G FIBER24G OTHER11G TOTAL SUGAR
FAT 14G35% OF CAL
7G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 1315mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 582mg
- Calcium
- 327mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1315MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.