Yes, we are here!

At MOTHER EARTH GARDENER and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-456-5835 or by email. Stay safe!

Italian Eggplant Balls Recipe

Make this tasty and nutritious vegetarian meatball alternative, using eggplants, garlic, cheese, olive oil, and more.

| September 2019

Photo by Pixabay/Peggy Choucair

Use these Italian Eggplant Balls instead of traditional meatballs to top your spaghetti or fill a submarine roll.

Prep Time: 10 minutes

Cook Time: 1 hour for the eggplant, 30 minutes for the eggplant balls

Total Time: 1 hour 40 minutes


  • 1 large eggplant
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons mashed roasted garlic (see recipe), or substitute 2 cloves fresh garlic very finely chopped
  • 1 cup finely crushed cracker crumbs (gluten free: substitute gluten free breadcrumbs or cracker crumbs)
  • 2 tablespoons Italian seasoning
  • 1/4 cup grated parmesan cheese
  • 1/4 cup grated mozzarella cheese
  • 2 eggs, beaten


  1. Preheat the oven to 425 degrees F. Line a baking sheet with foil or parchment. Pierce the eggplant a couple of times with a fork. Place it on the baking sheet and then into the oven.
  2. Bake for 45 minutes, then let the eggplant cool until it is cool enough to handle.
  3. Cut the top (stem) off the eggplant, then remove the peel by pulling down strips from the top to the bottom.
  4. Place the eggplant, garlic, and oil in a food processor.  Pulse a few times, scrape down the sides with a spatula, then pulse again until it forms a thick, slightly chunky mixture.
  5. Add the eggplant mixture to a mixing bowl, and then add the rest of the ingredients.  Mix thoroughly.
  6. Preheat the oven to 325 degrees F.  Form the eggplant mixture into balls and bake for 30 minutes.

More from I Hate Vegetables Cookbook:

 Cover courtesy of Fortunella Press

Become a Preferred Subscriber and start enjoying the benefits today!

Fall in love with the flavor, versatility, and beauty of Mother Earth Gardener

Mother Earth GardenerDelight your taste buds, mind and eyes with beautiful photos and inspirational techniques on everything you need to know to grow, preserve and cook your own heirloom fruits and vegetables. You won’t want to miss the stories about plants passed down from generation to generation.

Don’t miss a single issue of Mother Earth Gardener. Published by the editors of MOTHER EARTH NEWS, Mother Earth Gardener provides decades of organic gardening experience from the most trusted voices in the field. Join today and save off the newsstand price! Get one year (4 issues) for only $24.95! (USA only)

Facebook Pinterest Instagram YouTube

click me