Deep-fried Italian eggplant meatballs, called Polpette di Melanzane, are a classic recipe from the South of Italy. Flavored with basil, garlic, and local Pecorino cheese, even the fussiest children will devour those delightful vegetable bites. They are perfect to serve as a starter, on a buffet table, or as canapés.

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Introduced to Italy by the Spanish and Arabs in the 13th century, eggplants were initially viewed with suspicion, referred to as "mela insana" or "insane apple", the origin of the Italian name "melanzana"
Despite their presence in major cookbooks, they carried an image of social and cultural marginality, often associated with lower classes and Jewish cuisine.
Eggplants were used as a staple of cucina povera, often replacing meat for poor farmers.
The results were so good that the aristocracy adopted these variations and brought them back to their lavish tables.
Growing up spending my Summers between Calabria and Sicily, I’ve eaten this vegetable extensively—grilled, fried, baked, or boiled.
It is a staple vegetable, especially around Mount Etna, where it thrives abundantly.
Used in many dishes with the added name "Alla Norma".
Ingredients
- Eggplants - Choose thin eggplants with fewer seeds for a better texture, as larger ones tend to have a lot of seeds that can affect the final dish.
- Stale Italian Bread - Use stale Italian bread, such as baguette or schiacciata, to create Italian seasoned breadcrumbs. This bread provides a baked texture rather than the dry, flavorless quality of panko.
- Pecorino Cheese - In Italy, we use local Pecorino cheese from Sicily or Calabria for a nice pungent flavor. Parmesan can be used as a possible substitute if needed.
- Fresh Basil - Fresh basil enhances the flavor profile of the meatballs with its aromatic and slightly sweet notes, making the dish more vibrant and fragrant.
- Fresh Garlic - Fresh garlic adds a robust flavor that elevates the dish, infusing the meatballs with a warm, aromatic essence that pairs beautifully with the other ingredients.
- Eggs - Eggs act as a binding agent, helping to hold the meatballs together while adding moisture and richness to the mixture.
- Oil for Frying - Use an oil with a high smoke point, such as canola or sunflower oil, for frying. This is important to achieve a crispy outer layer without burning the oil during cooking due to its higher burning temperature.
- Salt and pepper for seasoning
Find the measurement in the recipe card
Cooking the eggplants
To prepare the eggplants for the meatballs, you have a few cooking options.
You can bake them covered in foil or boil them whole and unpeeled to prevent excessive water absorption.
However, I prefer the microwave method for its speed, efficiency, and ability to create the perfect texture and humidity.
While boiling can lead to overly watery eggplants and baking may result in a dry or unevenly cooked product, microwave steaming yields a consistently tender texture without excess moisture.
Regardless of the cooking method you choose, it’s essential to let the cooked eggplants cool down to room temperature before mixing them with the other ingredients.
This cooling step allows for easier handling and ensures the mixture is not too warm when combined.
To make the process even more convenient, you can start this step a day in advance.
Steaming the eggplants
- Peel and cut the eggplants into small cubes
- Cover and steam in the microwave for 10 minutes at high power. Do not add any water
NB: If you don't have a microwave, bake them covered with foil for 1 hour at 150 C or steam
- Carefully remove the cover, making 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
Preparing the Italian breadcrumbs
To make Italian seasoned breadcrumbs, it's essential to use fresh ingredients and stale bread sourced from a bakery.
I typically prepare a large batch and freeze it, as the breadcrumbs do not solidify, allowing you to easily use just the amount you need.
The longer the breadcrumbs rest, the more the flavors infuse, resulting in a richer taste.
It’s best to let the breadcrumbs rest overnight to allow for maximum flavor absorption.
To flavor the breadcrumbs:
- Blend with an electric blender a cup of shredded breadcrumbs with basil or parsley leaves and a garlic clove
- Add the grated pecorino or parmesan to the breadcrumbs
- Stir with a fork to remove all the lumps
Making the eggplant meatballs
- Taking a handful at a time, squeeze out the water from the steamed eggplants
- Mix the eggplants with a teaspoon of salt, the breadcrumbs, and the eggs
NB: You can prepare it the day before and let it rest in the fridge overnight
- Shape them into oval balls that fit into the palm of your hand
- Wet the palm of your hand with warm water to make a nice smooth ball
- Deep fry the eggplant balls in a single layer in vegetable oil heated to a high temperature, 355 degrees Fahrenheit or 180 Celsius.
- Once cooked place on an absorbent kitchen paper to drain the excess oil
NB: Do not overcrowd the pan or fryer otherwise the temperature will drop and the balls will get stuck to each other.
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.
In Italy we do not serve them with any sauce as we like to preserve their crunchiness.
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 eggplant meatballs polpette di melanzane, 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.
📋Italian Eggplant Meatballs Polpette di Melanzane
Equipment
- Microwave or steamer
Ingredients
- 6 medium eggplants
- 3 cups breadcrumbs from stale white bread
- 2 fresh eggs
- ½ cup chopped basil leaves
- 1 peeled garlic cloves
- ½ cup freshly grated Pecorino or Parmesan
- 2 teaspoon salt
- vegetable oil for frying
Instructions
Prepare the eggplants
- Peel and cut the eggplants into small cubes6 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 overnight3 cups breadcrumbs, 2 fresh eggs, ½ cup chopped basil leaves, 1 peeled garlic cloves, ½ cup freshly grated Pecorino, 2 teaspoon salt
Fry them
- Shape them into oval balls that fit into the palm of your hand
- Wet the palm of your hand with warm water to make a nice smooth ball
- Deep fry the eggplant balls in a single layer in vegetable oil heated to a high temperature, 355 degrees Fahrenheit or 180 Celsius.
- Once cooked place on an absorbent kitchen paper to drain the excess oil
- You can eat them warm or at room temperature
Video
Notes
- When I buy eggplants, I always choose the thinnest as they usually have fewer seeds. I hate it when I open an 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.
- 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. Otherwise bake them cut in half and covered with aluminium foil for 1 hour at 150C -300F
So you need to let them rest at least a few hours before making the deep fried eggplant balls. - 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. - 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.
Brian
Day before prep for recipes like this is great for feeding a crowd. I will often make up batches and then just fry off before or as people arrive. These look great 😀
Laura
Yes, I do the same so you are not so stressed on the day. Thank you
Danielle
This looks like a great alternative to meatballs. I bet it would be lovely with marinara on it.
Laura
Yes, they are nice with sauce as well
Neriz @ food and journeys
Yep, you cannot miss these babies when you go to Sicilia (even Puglia)!
Love, love, love eggplant croquettes. It looks a bit daunting when you have not tried it making it, but take heart -- it's not that difficult (and it's worth it!) 🙂
Laura
They certainly are
Bintu | Recipes From A Pantry
These look like the perfect delicious little canapes - definitely going to have to give them a try!
Laura
Thanks, they are perfect for canape
Toni Alfano
Just one clove of Garlic for six eggplants?
Laura
Yes, but you are welcome to put more if you wish.
Célyne Gardère
I was going to make eggplant parmigiana but ran out of marinara... now I know what to do with my eggplants
Laura
Ah, ah, you will not regret!
Lola Osinkolu
I'm always finding ways of adding vegetables in my familys' diet. This one would surely be perfect!
Laura
Thank you, I am sure they will love it
Kali
I love eggplant--so this is another great way to use them!
(You might want to change your recipe directions--in the second bullet point in "tips" and repeated later in "Notes" you say you "need to microwave them for at least a few hours." Surely you mean you need to let the eggplant cool off for at least 1-2 hours!
Laura
Thank you for your feedback. No matter how many times I read them there is always something I miss.
catherine manzolillo
Been making these for years I put a chunk of mozzarella in the center so good and a bowl of marinara for dipping my mother showed me probably over 30 years ago and I steam the eggplant over water
Laura
Great idea about the mozzarella in the center. Thank you for sharing