Eggplant Meatballs

from customer, Maureen, in Hardwick

2 medium eggplants
3-4 tbsp extra virgin olive oil
1 sm. onion grated
2 garlic cloves grated
2 C. breadcrumbs, divided
1 C. Parmgiano Reggiano cheese, divided
3 eggs, divided

5-6 sprigs thyme
4-5 fresh basil leaves chopped
handful of flat leaf parsley chopped
salt and pepper to taste
1 sm ball fresh mozzarella, diced into sm cubes
1 C. flour

Oil for light fry…I use olive oil but you can use whatever you like.

Cut eggplant lenghtwise, rub cut sides with olive oil, place on baking sheet cut sides down and roast in 400 degree oven for approx. 30 min. (until tender)
When cooled scoop insides out of flesh and puree in food processor. Transfer to mixing bowl.

ombine eggplant, onion, garlic, 1 C breadcrumbs and 1/2 C parm regg cheese, 1 egg, all the herbs and salt and pepper. Add extra breadcrumbs if too wet.
*you can roll them into balls now or I refrigerate for 30 min then roll (makes them easier to handle)

Roll into slightly flattened balls place a piece of fresh mozzarella in center and enclose with mixture.

Set up a breading station.
Flour in a dish
2 eggs beaten in a dish
Remaining breadcrumbs and parm regg cheese in another dish
Coat each eggplant ball (in order)
Fry in oil approx 2 minutes turning over once.

**When we are trying to eat a little healthier I Bake them at 375 degrees for 12 min on each side.

I serve with fresh marinara sauce.


About stillmansfarm

Stillman's Farm® is a family owned farm in Massachusetts. We currently operate at two locations: a greenhouse/retail business in Lunenburg, and the majority of vegetable production in New Braintree. Glenn Stillman started the business in Lunenburg over 20 years ago and now enjoys the promise of the next generation further expanding the very diverse enterprise. The farm also has several Community Supported Agriculture (CSA) programs established in Boston, Lunenburg, Jamaica Plain, Brookline, New Braintree and the Southborough/Framingham area. In addition, the Stillman's trucks have become a fixture at the Boston Area Farmer's Markets. Our Philosophy Most of Stillman's produce is grown without chemicals. For a few crops this simply is not feasible. For these particular crops, we participate in the State Integrated Pest Management (IPM) program. This entails systematic scouting of fields, protection of beneficial insects, bio-controls, and well-timed applications of only the safest pesticides. With growing concern about genetically modified organisms (GMO), as a patron you can be confident that none of the produce we grow have been engineered, in fact, we often experiment with many heirloom varieties! Conscientiously Grown® The combination of no pesticides, good cultivation management, and IPM practices allows us to offer the widest possible selection of fruit and vegetable varieties and be a thriving sustainable farm. We have developed our own label, "conscientiously grown" to convey our commitment to the safety of our environment, family and customers. All of our hormone free, pasture raised meats carry a conscientiously grown label too!
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One Response to Eggplant Meatballs

  1. Pingback: The Missing Week: Vegetables and the chocolate Trojan Horse | Eating The Week

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