Eggplant marinara balls with ricotta and parmesan

Delight your taste buds with our Eggplant Marinara Balls with Ricotta and Parmesan! This easy-to-follow recipe features tender eggplant infused with aromatic garlic and basil, mixed with savory bread crumbs, and enriched with grated Parmesan and a touch of fresh parsley. Baked to perfection, these delicious vegetarian balls are served in a rich pasta sauce and topped with creamy ricotta cheese. Perfect for any occasion, this dish offers a nutritious and flavorful twist on classic comfort food. Ready to impress with minimal effort!

  • 23 Jan 2025
  • Cook time 40 min
  • Prep time 10 min
  • 4 Servings
  • 12 Ingredients

Eggplant marinara balls with ricotta and parmesan

Eggplant marinara balls with ricotta and parmesan is a delightful and hearty dish that combines the rich flavors of eggplant, basil, and garlic, with the creamy textures of ricotta and Parmesan cheese. Perfect for a cozy family dinner or an elegant appetizer, this recipe is sure to please both vegetarians and meat-lovers alike.

Ingredients:

2/3 tbsp olive oil
9g
1 eggplant
550g
1/4 tsp salt
1.50g
1/4 tsp black pepper
0.52g
2 garlic cloves
6g
1 tbsp basil
5g
1.50 cups bread crumbs
180g
1 egg
50g
3/4 cup grated parmesan cheese
60g
1 tbsp fresh parsley
3.80g
3 cups pasta sauce
770g
1 cup ricotta cheese
250g

Instructions:

1. Prepare the Eggplant:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large skillet, heat the olive oil over medium-high heat. Add the diced eggplant to the skillet.
- Sprinkle with salt and black pepper, and sauté for 8-10 minutes until the eggplant is soft and lightly browned.
- Add the minced garlic and chopped basil to the skillet, and cook for an additional 2 minutes until fragrant.
2. Process the Mixture:
- Transfer the cooked eggplant mixture to a food processor and pulse until it is finely chopped but not pureed.
- In a large mixing bowl, combine the eggplant mixture, bread crumbs, beaten egg, grated parmesan cheese, and chopped parsley. Mix until well combined.
3. Form the Balls:
- Using your hands, form the mixture into small balls, about 1-1.5 inches in diameter. Place them on the prepared baking sheet.
4. Bake the Balls:
- Bake the eggplant balls in the preheated oven for 20-25 minutes, turning them halfway through, until they are golden brown and firm.
5. Heat the Pasta Sauce:
- While the eggplant balls are baking, heat the pasta sauce in a large saucepan over medium heat.
6. Combine and Serve:
- Once the eggplant balls are done baking, remove them from the oven and carefully place them in the warmed pasta sauce. Allow them to simmer in the sauce for 5-10 minutes to absorb the flavors.
- While the balls are simmering, gently stir in the ricotta cheese, ensuring it is evenly distributed throughout the sauce.
7. Garnish and Enjoy:
- Serve the eggplant marinara balls hot, garnished with extra basil or parsley if desired. They can be enjoyed on their own, over pasta, or with a side of garlic bread.

Tips:

- Tip 1: Make sure to finely chop the eggplant for a smoother texture in your marinara balls.

- Tip 2: Sauté the garlic briefly to avoid bitterness and enhance its sweetness.

- Tip 3: If the mixture feels too wet to form into balls, add additional bread crumbs gradually until the desired consistency is achieved.

- Tip 4: For a crispier exterior, lightly fry the balls in a bit of olive oil before adding them to the pasta sauce.

- Tip 5: Garnish with fresh basil or parsley for a burst of color and freshness just before serving.

Eggplant marinara balls with ricotta and parmesan are a delicious and versatile dish that bridges the gap between comfort food and gourmet cuisine. With an easy-to-follow recipe and some handy tips, you'll be able to create a meal that's both satisfying and impressive to your guests. Enjoy this flavorful dish with your favorite pasta or on its own as a tasty appetizer.

Nutrition Facts
Serving Size470 grams
Energy
Calories 480kcal24%
Protein
Protein 24g16%
Carbohydrates
Carbohydrates 60g18%
Fiber 10g26%
Sugar 18g18%
Fat
Fat 18g21%
Saturated 7g23%
Cholesterol 90mg-
Vitamins
Vitamin A 190ug22%
Choline 100mg18%
Vitamin B1 0.57mg47%
Vitamin B2 0.57mg44%
Vitamin B3 12mg72%
Vitamin B6 0.56mg33%
Vitamin B9 120ug31%
Vitamin B12 0.67ug28%
Vitamin C 9mg9%
Vitamin E 5mg36%
Vitamin K 54ug47%
Minerals
Calcium, Ca 460mg36%
Copper, Cu 0.42mg47%
Iron, Fe 4.68mg43%
Magnesium, Mg 90mg22%
Phosphorus, P 410mg33%
Potassium, K 1160mg34%
Selenium, Se 33ug62%
Sodium, Na 1630mg108%
Zinc, Zn 2.94mg27%
Water
Water 360g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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