Eggplant marinara balls with ricotta and parmesan

Eggplant marinara balls with ricotta and parmesan feature roasted eggplant blended with basil and garlic, combined with creamy cheeses and baked until golden. These hearty bites simmer in rich pasta sauce, making them perfect for dinner or an appetizer.

16 Nov 2025
Cook time 40 min
Prep time 10 min

Ingredients:

2/3 tbsp olive oil
1 eggplant
1/4 tsp salt
1/4 tsp black pepper
2 garlic cloves
1 tbsp basil
1.50 cups bread crumbs
1 egg
3/4 cup grated parmesan cheese
1 tbsp fresh parsley
3 cups pasta sauce
1 cup ricotta cheese

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.

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.

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.

Eggplant marinara balls with ricotta and parmesan FAQ:

What is the baking time for eggplant marinara balls?

Bake the eggplant balls in a preheated oven at 375°F (190°C) for 20-25 minutes, turning them halfway through, until they are golden brown and firm.

How can I tell if the eggplant balls are done?

The eggplant balls should be golden brown and firm to the touch. You can also insert a toothpick; it should come out clean when they are fully cooked.

Can I make substitutions for the ingredients?

Yes, you can substitute the bread crumbs with gluten-free options or crushed crackers. For a dairy-free version, use nutritional yeast instead of Parmesan and a dairy-free ricotta.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven or microwave before serving.

Is it possible to freeze the eggplant balls?

Yes, you can freeze the eggplant balls before baking. Freeze them on a baking sheet until firm, then transfer to a freezer-safe container for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.

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.

Nutrition per serving

4 Servings
Calories 480kcal
Protein 24g
Carbohydrates 60g
Fiber 10g
Sugar 18g
Fat 18g

Eggplant marinara balls with ricotta and parmesan