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!
- 22 May 2025
- Cook time 40 min
- Prep time 10 min
- 4 Servings
- 12 Ingredients
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:
Instructions:
- 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.
- 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.
- Using your hands, form the mixture into small balls, about 1-1.5 inches in diameter. Place them on the prepared baking sheet.
- Bake the eggplant balls in the preheated oven for 20-25 minutes, turning them halfway through, until they are golden brown and firm.
- While the eggplant balls are baking, heat the pasta sauce in a large saucepan over medium heat.
- 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.
- 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 Size | 470 grams |
| Energy | |
| Calories 480kcal | 24% |
| Protein | |
| Protein 24g | 16% |
| Carbohydrates | |
| Carbohydrates 60g | 18% |
| Fiber 10g | 26% |
| Sugar 18g | 18% |
| Fat | |
| Fat 18g | 21% |
| Saturated 7g | 23% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 190ug | 22% |
| Choline 100mg | 18% |
| Vitamin B1 0.57mg | 47% |
| Vitamin B2 0.57mg | 44% |
| Vitamin B3 12mg | 72% |
| Vitamin B6 0.56mg | 33% |
| Vitamin B9 120ug | 31% |
| Vitamin B12 0.67ug | 28% |
| Vitamin C 9mg | 9% |
| Vitamin E 5mg | 36% |
| Vitamin K 54ug | 47% |
| Minerals | |
| Calcium, Ca 460mg | 36% |
| Copper, Cu 0.42mg | 47% |
| Iron, Fe 4.68mg | 43% |
| Magnesium, Mg 90mg | 22% |
| Phosphorus, P 410mg | 33% |
| Potassium, K 1160mg | 34% |
| Selenium, Se 33ug | 62% |
| Sodium, Na 1630mg | 108% |
| Zinc, Zn 2.94mg | 27% |
| 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. | |
More recipes
Spaghetti with capsicum, tomato and ricotta
Easy to make and bursting with vibrant, fresh ingredients, it's an ideal meal for any weeknight dinner.
19 May 2025Risotto cakes
Enjoy them as a savory appetizer or a delectable main course, and they're vegetarian-friendly too.
20 Mar 2025Potato frittata
Satisfy your cravings with this flavor-packed, nutritious, and versatile recipe.
23 May 2025Baked garlic mushrooms with oregano, basil and parsley
Try this easy and delicious dish today.
07 Jun 2025Garlic and herb white spaghetti
Perfectly seasoned with a dash of salt and black pepper, this easy-to-make recipe promises a savory, aromatic experience in every bite.
01 Apr 2025Green beans with pangrattato
A perfect blend of flavors and textures for a delightful side dish that's both easy and delicious.
20 Mar 2025Mini arancini balls
Ready to impress your guests? Dive into this irresistible Italian classic.
19 Mar 2025