The Big Man's World · by Arman Liew★ 5.0 (36)
Eggplant Meatballs
NUTRITION · PER SERVING40M COOK
CAL 22%·PRO 37%
CARBS 54G50% OF CAL
12G FIBER24G OTHER19G TOTAL SUGAR
FAT 17G36% OF CAL
5G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender eggplant meatballs seasoned with garlic, basil, and parmesan, served with pasta. These flavorful vegetarian rounds are juicy and satisfying as a meatless dinner.
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View the full recipe on The Big Man's World →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium eggplants (cut into 1-inch pieces)
- 2 tablespoons olive oil
- 1/2 cup water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cloves garlic (minced)
- 1/4 cup basil (finely chopped)
- 1 1/2 cups Italian breadcrumbs
- 1/2 cup parmesan cheese
- 2 large eggs (lightly whisked)
- 20 ounces pasta sauce
At a glance
PER SERVING · TIME 40M
CAL 22%·PRO 37%
CARBS 54G50% OF CAL
12G FIBER24G OTHER19G TOTAL SUGAR
FAT 17G36% OF CAL
5G SAT12G 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
- 5m
- Cook
- 35m
- Sodium
- 2015mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1063mg
- Calcium
- 356mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 2015MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.