Vegan Eggplant Parmesan Meatballs have all the flavors you love about Eggplant Parmesan. To serve these eggplant meatballs, you should serve them with marinara sauce, and vegan ricotta cheese for that cheese flavor. This is a vegan version that I made here.
- 2 Medium – Eggplant (diced)
- 1 cup – of Marinara sauce
- 6 tbsp – Olive oil
- Pink salt to taste
- 1 cup – of Panko Breadcrumb
- 1/3 cup – Vegan Parmesan cheese
- 2 – Green chilly chopped
- 3/4 th cup – Parsley/ coriander chopped
- 4 cloves – Garlic minced
- 1/3 rd cup – Vegan Ricotta cheese or plain cheese
- 1 tsp – Black pepper powder
- 1/2 tsp – Onion powder
- 2 tbsp – Breadcrumb (crusting)
- 1 medium – Onion (chopped)
- 1 cup – Frozen green peas
- Water as required
- In a baking tray, place parchment paper and add the diced eggplant season the eggplant with pink salt and little oil.
- Mix well. Bake the eggplant at 350° F for 20minutes.
- After baking keeps it in the fridge for 10 minutes. After 10 minutes put the baked eggplant in the food processor.
- Grind it in a coarse paste. Take it out in a large mixing bowl.
- In a large mixing bowl add the baked eggplant mixture.
- Add panko breadcrumbs, vegan parmesan cheese, parsley leaves chopped, onion powder, garlic cloves chopped, and black pepper powder.
- Wash your hands well and then mix everything nicely.
- Take a portion of the mixture and make out round balls.
- Prepare all in the same manner. You can bake them at 350° F for 15 mins.
- In a frying pan, on medium heat add olive oil, fry the eggplant parmesan cheese balls till light golden brown.
- Keep it aside.
- In a baking casserole, add olive oil, onion chopped, green chilly chopped, and frozen green peas.
- Saute for 2 minutes.
- Add marinara sauce or pasta sauce.
- Cook for 5 minutes on medium heat.
- Add water and again simmer for another 5 minutes.
- Add the baked or fried eggplant parmesan cheese balls.
- Place vegan or plain ricotta cheese in between eggplant sauce and bake them at 375 °F for 10 minutes.
- Take out after 10 minutes and sprinkle some chopped parsley or coriander leaves and grind some black pepper powder over ricotta cheese.
- Eggplant Parmesan meatballs are ready to be served.
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- You can substitute pine nut Parmesan or nutritional yeast for the Parmesan in this recipe to make it dairy-free. Good almond-based ricotta is Kite Hill’s brand.
- Keeping the eggplant refrigerated in an airtight container up to two days in advance is advised. The meatball mixture can also be prepared 1 day ahead, and removed from the fridge 20 minutes before forming into balls.
- Meatballs can be refrigerated for up to four days if stored in an airtight container.
- Whenever you reheat meatballs in sauce, heat them in a small saucepan on the stovetop. The meatballs can be reheated in the toaster oven or in a skillet over medium heat without sauce.
- The meatballs can be baked at 400°F for about 30 minutes if you wish.
- There may be a need for more breadcrumbs depending on the amount of moisture you have in your eggplant and sauce.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baked or Stove top
- Cuisine: Italian
- Serving Size: 4 people
- Calories: 395Kcal
- Sugar: 10g
- Sodium: 800mg
- Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 2g
Keywords: Vegan Eggplant "Meatballs", Eggplant Parmesan Veggie “Meatballs”, EGGPLANT PARMESAN MEATBALLS