Roasted Eggplant Meatballs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Eggplant meatballs made from just six ingredients, roasted until tender, then simmered in fresh tomato sauce. Served with ricotta and toasty bread, it's a summery vegetarian main inspired by Italian tradition.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- 2 to 3 eggplants, roughly 2.5 lbs. total
- 1 teaspoon Diamond Crystal kosher salt (or half as much if using Morton or fine sea salt)
- 1 egg
- 1 finely minced clove of garlic or 1 teaspoon garlic powder
- 1 cup of grated Parmigiano Reggiano or Pecorino Romano (about 2.5 ounces | 70 grams), plus more for garnish
- 1 cup (1.75 ounces | 50 grams) panko breadcrumbs, plus more as needed
- 4 cups tomato sauce, such as this one or this one, or your favorite jarred sauce
- fresh basil
- toasted bread, such as this one or this one
- fresh ricotta, homemade if you’re up for it
At a glance
PER SERVING · TIME 85M
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
- 55m
- Sodium
- 321mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 174mg
- Calcium
- 110mg
- Iron
- 0.51mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 321MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.