Smothered Eggplant Balls

Smothered Eggplant Balls

Servings: 24

Heart Smart Lactose Intolerant Vegan Vegetarian
Recipe Directions
Nutrition Information


1 tablespoon olive oil

1 clove garlic, minced

1 small onion, diced small

1 carrot, finely chopped

4 ounces crimini mushrooms, chopped

2 eggplants

1 teaspoon kosher salt

¾ cup Italian seasoned breadcrumbs, divided

1 egg

1 pinch crushed red pepper flakes

4 cups marinara sauce

7 ounces GO VEGGIE Vegan Mozzarella Shreds

freshly chopped parsley


Heat oven to 350ºF.

Heat the oil in a saute pan. Add the onion, carrots, and garlic; cook 6-8 minutes, or until soft. Add the mushrooms and cook another 2-3 minutes.

Peel the eggplant, then use the coarse side of a box rater to shred it. Toss the shredded eggplant with 1 teaspoon kosher salt. Use your hands to squeeze out as much moisture as you can.

In a mixing bowl, combine the eggplant, cooked vegetables, ½ cup bread crumbs, egg, and red pepper flakes. The mixture will be moist, but should hold together – add more breadcrumbs if needed.

Roll the eggplant into 24 balls, then roll each ball in the remaining breadcrumbs. Arrange in a single layer in a baking pan.

Cover with marinara sauce and top with cheese. Cover the pan with foil and bake for 20 minutes. Uncover and bake an additional 10 minutes. Garnish with parsley.