Deep Fried Italian Eggplant Meatballs (Vegetarian)

Deep-fried Italian eggplant meatballs are a classic recipe from the South of Italy, flavored with basil, garlic, and Parmesan, even the fussiest children will devour those delightful vegetable bites. They are perfect to serve as a starter, on a buffet table, or as canapes.

Why they are so delicious

If you like Italian meatballs you will love these eggplant balls and if you are vegetarian you just found the best alternative to meatballs.

Steamed eggplants are used instead of meat, and they are mixed with Italian flavored breadcrumbs: garlic, basil and Parmesan.

I don't think I need to say more.

Steaming the eggplants

1. Peel and cut the eggplants into small cubes
2. Cove and put in the microwave for 10 minutes at high power.
   1. If you don't have a microwave, bake them covered with foil for 1 hour at 150 C or steam
3. Open carefully make sure you don't get burned by the steam. Stir and put back in the microwave for 10 more minutes
4. Let it cool down completely, 1 or 2 hours

Italian seasoned breadcrumbs

I always use Italian seasoned breadcrumbs in many of my recipes, that is why I usually prepare a large amount and keep it in the freezer. They don’t need to be defrosted ahead of time.

If you want to know more about it you can read the article: Grated Parmesan and Breadcrumbs. also check out the article: Once a Month Freezer Meal Prep to find out what else I keep in my freezer.

I always keep the stale bread aside and when I have time I prepare the breadcrumbs and freeze it. Here are the ingredients I use in proportion to 3 cups of grated stale bread:

• 3 cups of grated stale bread
• ½ cup of parmesan
• ½ cup of basil leaves or parsley
• 1 garlic cloves

If you are making it only for this recipe use the amount listed on the recipe card below

Preparing the Italian seasoned breadcrumbs

1. Grate the parmesan in a shredder
2. Cut the stale bread in chunks small enough to fit in the shredder
3. Shredd the bread putting the garlic  first so the bread absorbs the flavor
4. Take a cup of shredded breadcrumbs and blend it with the basil leaves (used shredded bread otherwise you risk breaking the blender as the bread is too hard for a blender)
5. Add the shredded parmesan to the breadcrumbs
6. Then the breadcrumbs mixed with the basil

Following this procedure will minimize waste (like basil being stuck in the side of the blender, or parmesan left inside the shredder) and a perfect combination of flavors (the breadcrumbs absorbing the garlic and the basil)

It is best if the breadcrumbs rest overnight to absorb all the flavors. If you freeze them you don't have to worry about it and use them directly.

Making the eggplant meatballs

5. Taking a handful at a time squeeze out the water
6. Mix with all the ingredients. You can prepare it the day before and let it rest in the fridge overnight
7. Shape them into oval balls that fit into the palm of your hand
8. Deep fry in oil
9. Once cooked place on an absorbent kitchen paper to drain the excess oil
10. You can eat them hot or at room temperature

Top tips

Here are a few pointers:

• When I buy eggplants I always choose the thinnest as they usually have fewer seeds. I hate when I open eggplant and the flesh is full of seeds, I often end up throwing it away.
• Once the eggplants are cooked in the microwave, you need to let them cool down completely before you can squeeze out all the water.
  So you need to steam them few hours before deep-frying them.
• Once the eggplants are cooked in the microwave and the water is squeezed, they reduce in size, so make sure you have enough eggplants.
• If you don't have a microwave, you can boil the eggplants but do not cut or peel them before you boil them, otherwise, they will absorb all the water.
• The longer the mix rests in the fridge the more the eggplants absorb the flavor of the garlic, basil, and Parmesan. So best to prepare the mix the day before.

How to serve them

These Italian eggplant meatballs are perfect as a starter for a dinner party or a barbecue. You can do most of the work the day before and just fry them the same day.

They are a perfect option on a buffet table but make sure you have enough because they will go fast. If you want to have a collection of finger food, you could also make deep fried pizza, arancini, fried zucchini flowers, fried mozzarella sticks and balls, fried stuffed olives, fried custard.

These fried foods are served in paper cones a classic Italian street food in many towns and regions, Naple, Liguria, and Marche.

Storage

If you have any deep fried eggplant meatballs left over, and that is a big IF, store them in the fridge, you can eat them the next day.

Even served at room temperature, they are delightful.

More of my favourite fried recipe

If you are craving for fried food, you may want to check out these other recipes:

• Pasta a Frittata: Italian Fried Pasta
• Classic Veal Milanese
• Eggplant Milanese
• Rissole à la Dauphine
• Homemade chicken nuggets recipe

For more appetizers with eggplants, check out the story: 15 Authentic Italian Eggplant Recipes

If you are making these deep-fried eggplant meatballs, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

📋Deep Fried Italian Eggplant Meatballs

Deep fried eggplant balls is a classic recipe from the South of Italy, even the fussiest children will devour those delightful vegetable bites.

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Resting time 3 hours hours

⏲️Total Time 1 hour hour 20 minutes minutes

Servings: 16 balls

Print Rate SaveSaved!

Author: Laura Tobin

Ingredients

 

US CustomaryMetric

 

0.5x1x2x3x

• 6 medium eggplants
• 3 cups breadcrumbs
• 2 fresh eggs
• ½ cup chopped basil leaves
• 1 peeled garlic cloves
• ½ cup freshly grated Parmesan
• 2 teaspoon salt
• vegetable oil for frying

Cook ModePrevent your screen from going dark

Equipment

• Braun blender
• Deep Fryer
• Microwave or steamer

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Instructions

Prepare the eggplants

• Peel and cut the eggplants into small cubes
  6 medium eggplants
• Cover and put in the microwave for 10 minutes at high power
• Open carefully make sure you don't get burned by the steam. Stir and put back in the microwave for 10 more minutes
• Let it cool down completely, 1 or 2 hours

Make the mix

• Taking a handful at the time squeeze out the water
• Mix with all the ingredients. You can prepare it the day before and let it rest in the fridge overnight 
  3 cups breadcrumbs, 2 fresh eggs, ½ cup chopped basil leaves, 1 peeled garlic cloves, ½ cup freshly grated Parmesan, 2 teaspoon salt

Fry them

• Shape them into oval balls that fit into the palm of your hand
• Deep fry in oil
• Once cooked place on an absorbent kitchen paper to drain the excess oil
• You can eat them warm or at room temperature

Video

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Notes

Important Notes:

1. Once the eggplants are cooked in the microwave, you need to let them cool down completely before you can squeeze out all the water.
   So you need to let them rest at least a few hours before making the deep fried eggplant balls.
2. You can do most of the work the day before and just fry them the same day.
   The longer the mix rests in the fridge the more the eggplants absorb the flavour of the garlic, basil and Parmesan.
   So best to prepare the mix the day before.
3. If you have any deep fried eggplant balls leftover, and that is a big IF, you can eat them the next day. Even served at room temperature, they are delightful.

Nutrition

Calories: 143kcal | Carbohydrates: 24g | Protein: 6g | Fat: 2g | Cholesterol: 22mg | Sodium: 500mg | Potassium: 445mg | Fiber: 6g | Sugar: 7g | Vitamin A: 135IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 1.5mg

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