Ingredients:

  • 2 medium globe eggplants (about 900–1,000 g / 2.0–2.2 lb total)
  • 1 tablespoon extra-virgin olive oil (15 mL) — for roasting (or use cooking spray)
  • 1 small yellow onion, finely chopped (about 100 g / 3.5 oz)
  • 2 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil (30 mL) — for sautéing onion/garlic
  • 1 large egg (or 1 flax egg — 1 tbsp ground flax + 3 tbsp water, let sit 5 min)
  • 3/4 cup fresh breadcrumbs or panko, packed (75 g) — see notes for gluten-free options
  • 1/3 cup finely grated Parmesan cheese (35 g) — optional; use nutritional yeast for vegan
  • 1/4 cup fresh parsley, chopped (15 g)
  • 1 teaspoon lemon zest (from 1 lemon)
  • 1 teaspoon kosher salt (6 g) — adjust to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1–2 tablespoons chickpea flour or all-purpose flour (8–16 g) — optional, for additional binding if mixture seems wet
  • Olive oil spray or 1–2 tablespoons olive oil for brushing (for baking) or 1/4 cup neutral oil for shallow frying
  • For serving: 2 cups marinara or tomato sauce (480 mL) — warmed (optional)
  • For serving: cooked spaghetti, polenta, rice, or crusty bread
  • For serving: fresh basil or additional parsley for garnish

Instructions:

  1. Preheat oven to 425°F (220°C). Halve (or cube) the eggplants, brush with 1 tbsp oil, place cut-side down on a lined baking sheet and roast 25–35 minutes until flesh is very soft and skin collapsed.
  2. Cool roasted eggplant until you can handle; scoop flesh into a sieve/colander and let drain 10–15 minutes, pressing gently to remove excess moisture to prevent soggy mixture.
  3. While eggplant roasts or drains, sauté finely chopped onion in 2 tbsp oil over medium heat until translucent, 5–7 minutes. Add garlic for the last 30–60 seconds until fragrant. Cool slightly.
  4. Transfer drained eggplant to a food processor and pulse briefly for a coarse texture or mash in a bowl leaving some texture. Combine with sautéed onion and garlic, egg or flax egg, breadcrumbs, Parmesan or nutritional yeast, parsley, lemon zest, salt, pepper and red pepper flakes; mix until uniformly combined.
  5. If mixture is too wet to form balls, add 1 tablespoon chickpea or all-purpose flour or more breadcrumbs; if too dry, add a teaspoon of water or a drizzle of olive oil.
  6. Cover and chill mixture 10–15 minutes to firm up. Use a small scoop or tablespoon to portion about 1½–2 tbsp per ball (ping-pong sized), roll between palms, and place on a lined baking sheet.
  7. Bake method: Preheat oven to 400°F (200°C). Lightly brush or spray balls with oil. Bake 15–20 minutes, turning once at 10 minutes, until uniformly golden and slightly firm to the touch.
  8. Pan-fry method: Heat 2–3 tablespoons oil in a large skillet over medium-high. Fry balls in batches, 2–3 minutes per side until golden brown, then finish in a 350°F (175°C) oven 6–8 minutes if needed, or cover and cook through on lower heat.
  9. Finish with sauce (optional): Warm marinara in a pan; nestle baked or fried balls into sauce and simmer 3–5 minutes to marry flavors. Serve over pasta, polenta, rice or in a roll, and garnish with basil or parsley.
  10. Visual cues: roasted eggplant flesh should be very soft and collapsing; mixture should hold together when pressed into a ball; cooked balls should be golden-brown and firm enough to hold shape.