How to Make Aunt Mary's Eggplant Balls - A Step-by-Step Guide

There's something special about family recipes that can't be replicated. They hold a special place in our hearts and bring a sense of comfort and nostalgia with every bite. Aunt Mary's Eggplant Balls are one such recipe that has been passed down through generations in our family. These savory and delicious eggplant balls are a beloved dish that has been a staple at family gatherings for as long as I can remember.

With a crispy exterior and a soft, flavorful interior, Aunt Mary's Eggpl...

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Ingredients

  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 4 cups cubed eggplant, with peel
  • 1 tablespoon water
  • 1 cup chopped fresh parsley
  • ¾ cup dry bread crumbs, or more as needed
  • ½ cup grated Parmesan cheese
  • 2 large eggs, beaten

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr 20 mins
  • Servings: 6
  • Yield: 18 balls

  • Heat oil in a medium skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in eggplant and water. Reduce the heat to low, cover, and steam until eggplant is soft, about 20 minutes. Transfer to a large bowl and let cool for 5 to 10 minutes.
  • Add parsley, bread crumbs, Parmesan, and eggs to eggplant; mix with a wooden spoon or your hands until thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Cover and refrigerate for 15 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Roll chilled eggplant mixture into 18 balls; place onto the prepared baking sheet.
  • Bake in the preheated oven for 30 minutes. Serve immediately.
  • Nutrition

    201 cal.

    • Total Fat: 12g
    • Saturated Fat: 3g
    • Cholesterol: 54mg
    • Sodium: 257mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 8g
    • Vitamin C: 15mg
    • Calcium: 149mg
    • Iron: 2mg
    • Potassium: 185mg