Healthy Eating Recipes

Eggplant “Meatballs”

Have the rich meals, drinks and desserts offered during this season left you craving something a little lighter? How about eggplant “meatballs”?

An excess of eggplants from a recent produce box left me scratching my head for a yummy recipe and a way to freeze up extra meals.

Skinnytaste to the rescue. Gina’s recipes never fail me and eggplant meatballs were easy and turned out great.

Honestly, how can anything with parmesan and marinara be anything but delish? Served as a sandwich on a baguette? Yes, please!

Especially easy with this recipe is that the eggplant doesn’t need to be peeled. Just chopped in large chunks and sautéed until soft.

Forming Meatballs

So much eggplant meant this recipe was easily doubled or maybe even a little more than that. There was a huge bowl of breadcrumbs mixed with cooked eggplant.

The thought of making all that into balls was a little overwhelming. So I used my Pampered Chef scoop and placed them on a cookie sheet covered with a silicon mat.

So what if my balls had a flat bottom? It was easy and the silicon mats I purchased from Amazon made clean up easy too.


These “meatballs” would work in a barbecue recipe but on this day I covered them in jarred Kirkland marinara from Costco, a bit of mozzarella and stuffed into a bit of warmed up French baguette.

I placed the unused meatballs into a gallon Ziplock and into the freezer.

A lot of vegetarian meals leave me hungry soon after eating, but not this one. Filling and satisfying.

Wrap Up

I’m sure I don’t need to remind you what happens a week from today. I hope you’re feeling peace and joy!