We may have gone overboard with the amount of eggplants we planted in our moderately-sized garden. We’ve had more eggplants than we can normally deal with and although we’ve already made eggplant parmigiana and jarred eggplant antipasto, it was time to go one step further – we dug out my husband’s family’s recipe for eggplant meatballs.
The idea of eggplant meatballs is rather new to me but, it turns out, there’s quite a few Italians I know that make them, particularly to replace traditional beef/pork meatballs during holidays when we shouldn’t eat meat like Christmas eve. This particular recipe is used to both stuff eggplants and to make “meatballs” out of them. If you truly want to be vegetarian with them, omit the soppresatta included here.
4 cups roasted eggplant
2 cups breadcrumbs
1 1/2 cup hard boiled eggs, chopped
1 cup chopped soppresatta
1 cup grated Parmesan cheese
1 cup mozzerella cheese diced or shredded
1/2 cup chopped parsley
vegetable oil for frying
tomato sauce for eating