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Smothered Eggplant Balls

Smothered Eggplant Balls

Servings: 24
Servings 24 servings


  • 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.
  • Recipe by: Healthy Delicious