If you’re a vegetarian, there’s no need to miss out on eating delicious meatballs with this fantastic vegetarian eggplant meatballs recipe.

Full of authentic Italian flavors but without the meat, these meatballs are a great alternative to traditional meatballs. You can serve them alongside pasta dishes like spaghetti or Instant Pot tomato feta pasta, over easy veggie fried rice, or even just enjoy them on their own.
You’ll love making vegetarian dishes, like Instant Pot quinoa black bean salad, because they’re easy and guaranteed healthy, too. Try this easy recipe today, and you’ll find yourself cooking meatballs made with eggplant more often.
Jump to:
- Why Is Eggplant A Good Meat Substitute?
- SAVE THIS RECIPE!
- ❤️ Why You’ll Love This Recipe
- 🥘 Ingredients
- 🔀 Substitutions
- 🌈 Variations / Options / Add-Ins
- 🥄 Equipment Needed / Helpful Tools
- 🔪 How to Make Vegetarian Eggplant Meatballs
- 👩🍳 Pro Tips
- ❓ Recipe FAQs
- 🙏 Pairing
- SAVE THIS RECIPE!
- 📋 Recipe
- Pro Tips
- Recipe FAQs
Why Is Eggplant A Good Meat Substitute?
Eggplant is a great meat alternative for those who want to reduce the amount of meat or animal fats they eat daily. It’s a low-calorie replacement for many high-calorie ingredients.
Thanks to its rich, meaty taste, uniquely satisfying texture, and bulkiness, eggplants are good to use in place of meat in various dishes. Many consider it a vegetable – but it’s actually a fruit.
This popular member of the nightshade family is loaded with fiber, antioxidants, vitamins, and minerals. It’s almost completely fat-free and cholesterol-free as well, making it suitable for those trying to adopt a healthier lifestyle.
Plus, it’s such a versatile ingredient that you can use it in so many recipes. It can be baked, roasted, grilled or sautéed, just like meat.
Eggplant is available year round in most grocery stores, so you don’t have to wait for a certain time of year to enjoy this meatball recipe.
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❤️ Why You’ll Love This Recipe
This amazing eggplant recipe is not just something you serve to vegetarian family members and friends — it’s also a great addition to your weekly menu. Here are some reasons why you’ll just love making this meatless meatballs recipe.
- Nutritious and healthy: With the healthy eggplant at the center of this dish, you’ll be filling up on food that’s high in essential nutrients but low in calories. Definitely recommended for those who are trying to maintain their weight or are generally looking for healthier meal options.
- Kids will love them: Most kids adore meatballs because they’re flavorful and fun to eat. This vegetarian version is no exception as it still packs a savory flavor and provides the similar texture that kids love from classic meatballs.
- Flavorful and savory: Eggplants have a unique, mild flavor that absorbs seasonings well. These meatballs are incredibly flavorful and savory since they’re combined with herbs, spices, and other ingredients.
- Complementary: These meatballs are versatile and can be used in various dishes. Serve them with pasta and marinara sauce, in sandwiches, on top of salads, or as appetizers.
If you find yourself absolutely loving this recipe, you may also want to try making these fantastic Tangy Vegan Meatballs.
🥘 Ingredients
This eggplant dish is full of commonly used ingredients, most of which may already be in your pantry. To make this vegetarian recipe, you will need:
- Eggplants: We will be using Chinese eggplants for this recipe because they are less pulpy, less seedy, and less bitter in general.
- Breadcrumbs: Adding breadcrumbs will ensure your meatballs won’t end up soggy. Breadcrumbs absorb moisture from the eggplant mixture and help hold the meatballs together.
- Parmesan Cheese: This type of cheese is fantastic for adding delicious flavors and umami to your meatballs. As the meatballs bake, the Parmesan helps create a golden, slightly crisp exterior, improving the dish’s visual appeal.
- Eggs: Adding eggs will hold and bind all of the ingredients together in the eggplant meatballs so they won’t fall apart. Eggs also add moisture to the mixture, preventing the meatballs from being too dry.
See recipe card for complete list of ingredients and quantities.
🔀 Substitutions
If you don’t have the ingredients you need, or if you have different dietary needs/preferences, you see if you have these instead:
- Eggplants: You can use regular medium eggplants (globe eggplants, Italian eggplants, or Japanese eggplants) for this recipe if that is what you have. You might need to adjust the cooking time as thicker-skinned varieties may take longer to soften.
- Breadcrumbs: Any type of breadcrumbs will do, even Panko-styled ones. You can also use ground oats or oat flour, almond flour or gluten-free breadcrumbs to make gluten-free vegetarian meatballs.
- Parmesan Cheese: Grated Pecorino Romano or Asiago will provide a similar cheesy flavor. Vegan Parmesan or nutritional yeast can be used for a vegan or dairy-free option.
- Eggs: In case you don’t eat eggs, you can substitute flaxseed meal or chia seeds mixed with water (1 tablespoon flaxseed or chia + 2.5 tablespoons water per egg), unsweetened applesauce (1/4 cup per egg) or mashed banana or silken tofu (1/4 cup per egg).
🌈 Variations / Options / Add-Ins
Here are a few different ways that you can change up this recipe to make it your own:
- Make it Spicy: For meatballs that pack a punch, you can add red chili flakes, cayenne pepper, or finely chopped jalapeños to the mixture.
- Protein Boost: Mix in pureed or finely chopped cooked chickpeas, lentils, or black beans. You can also add ground walnuts, sunflower seeds, or almond flour for added texture and protein.
- Sauce Pairings: Serve the meatballs with a rich tomato sauce over pasta or zucchini noodles. You can also coat them with teriyaki, hoisin, or sweet chili sauce and serve over rice or noodles.
- Pasta side: Spaghetti and meatballs are a classic pasta dish. Serve the meatballs over pasta to make the dish more appealing and enticing to the kids!
If you’re looking for easy-to-make meatballs made with real meat, however, then you should try this Easy Homemade Meatballs recipe.
🥄 Equipment Needed / Helpful Tools
Along with the ingredients, you will need the following equipment to make these eggplant balls:
- Baking sheet: You will be using this to cook your meatballs inside the oven.
- Parchment paper: What you will be adding on top of your baking sheet, so that you don’t need to use any extra oil. It also makes removing the meatballs easier.
- Food processor: This is what you’ll use to puree the ingredients.
- Cookie scoop: What you’ll need to portion out the eggplant mixture.
🔪 How to Make Vegetarian Eggplant Meatballs
Here are the quick and easy steps to make delicious eggplant meatballs.
Step 1: Preheat Oven
Preheat the oven to 350 F.
Step 2: Line Baking Sheet
Next, line a baking sheet with parchment paper and set aside.
Step 3: Add Oil
Add olive oil to a skillet set over medium heat.
Step 4: Prep the Eggplants
Peel and slice all your eggplants, and then place them in the hot oil.
Step 5: Cook the Eggplants
Afterward, sauté them for 10 minutes, stirring and flipping occasionally until the eggplants are cooked and browned.
Step 6: Puree the Eggplants
Remove them from the skillet and transfer the eggplants to a food processor. Puree until smooth.
Step 7: Add the Eggs
Next, add the eggs to the food processor and puree.
Step 8: Add the Remaining Ingredients
Then, add 1 cup of the breadcrumbs and all of the parmesan cheese, minced garlic, Italian Seasoning, and salt and pepper to the eggplant and egg mixture. Puree and adjust the texture by adding more breadcrumbs if desired.
Step 9: Portion Out and Shape
Use a cookie scoop to portion out the eggplant mixture. We did 1 ½ tablespoons-sized, but you can do bigger. Form the eggplant mixture into balls between your hands.
Step 10: Place Meatballs on Baking Sheet
Then, add the meatballs to the prepared baking sheet, with an equal distance between each of them.
Step 11: Bake the Meatballs
Next, bake for 25-30 minutes, flipping over the meatballs once at the halfway mark.
Step 12: Serve and Enjoy
Remove from the oven, put on a plate, and serve the meatballs.

👩🍳 Pro Tips
- The key to delicious eggplants is getting firm and fresh ones. Look for ones with smooth, unblemished skin and a vibrant color.
- Excess moisture can lead to soggy meatballs. Squeeze out any additional liquid using a clean kitchen towel or cheesecloth.
- Get rid of any bitterness from the eggplant by sprinkling salt on it and letting it sit for about 20-30 minutes. This also helps draw out excess moisture.
- After forming the meatballs, you can let them chill in the refrigerator for at least 30 minutes. This helps them firm up, making them easier to handle and preventing them from falling apart during cooking.
- If preferred, you can skip peeling the eggplants and sauté the eggplant slices with the skin still on. It will add more texture and flavor to your meatballs.
❓ Recipe FAQs
You can put the cooked meatballs inside an airtight container or Ziploc bag, then put them in the refrigerator. It should be good for about 3 – 4 days.
Reheat the meatballs by warming them up in the oven set at 300 F for about 15 – 20 minutes.
They can also be placed in a skillet or saucepan with a small amount of sauce, water, or vegetable broth to maintain moisture, cover, and warm over medium-low heat, stirring occasionally, until meatballs are thoroughly heated.
Yes! Bake them in the oven and allow them to cool first, then put them on a single baking tray and freeze them. Once frozen, remove them from the sheet and put them inside a Ziploc bag before storing them in the freezer again.
They’ll be good for up to 2 months.
🙏 Pairing
These are my favorite dishes to serve with Vegetarian Eggplant Meatballs:
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📋 Recipe

Vegetarian Eggplant Meatballs
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Equipment
- Baking sheet
- Parchment paper
- Food processor
- Cookie scoop
Ingredients
- 2 tablespoons olive oil
- 4 – 5 Chinese eggplants
- 1 – 1 1/2 cups breadcrumbs
- 1/2 cup Parmesan cheese
- 2 eggs
- salt and pepper to taste
- 1 1/2 teaspoons Italian seasoning
- 2 cloves garlic minced
Instructions
- Preheat oven to 350 F.
- Line a baking sheet with parchment paper and set aside.
- Put olive oil in a skillet over medium heat.2 tablespoons olive oil
- Peel and slice your eggplants and then place them in the hot oil.4 – 5 Chinese eggplants
- Sauté the eggplants for 10 minutes, stirring and flipping occasionally until cooked and browned.
- Remove the sauteed eggplant from the skillet and place it in a food processor. Puree until smooth.
- Add the eggs to the food processor and puree.2 eggs
- Add 1 cup breadcrumbs, the parmesan cheese, minced garlic, Italian seasoning, and salt and pepper. Puree and adjust the texture by adding more breadcrumbs if desired.1 – 1 1/2 cups breadcrumbs, 1/2 cup Parmesan cheese, 1 1/2 teaspoons Italian seasoning, 2 cloves garlic, salt and pepper
- Use a cookie scoop to portion out the eggplant mixture. Form the eggplant mixture into balls between your hands.
- Place the eggplant meatballs on the prepared baking sheet, with an equal distance between each of them.
- Bake for 25-30 minutes, flipping over once at the halfway mark
- Remove from oven and serve.
Notes
Pro Tips
- The key to delicious eggplants is getting firm and fresh ones. Look for ones with smooth, unblemished skin and a vibrant color.
- Excess moisture can lead to soggy meatballs. Squeeze out any additional liquid using a clean kitchen towel or cheesecloth.
- Get rid of any bitterness from the eggplant by sprinkling salt on it and letting it sit for about 20-30 minutes. This also helps draw out excess moisture.
- After forming the meatballs, you can let them chill in the refrigerator for at least 30 minutes. This helps them firm up, making them easier to handle and preventing them from falling apart during cooking.
- If preferred, you can skip peeling the eggplants and sauté the eggplant slices with the skin still on. It will add more texture and flavor to your meatballs.