Roasted Eggplant Meatless Meatballs

Made with just 6 ingredients, these eggplant meatballs are roasted not fried, making the process wonderfully hands-off. Simmered in sweet, fresh tomato sauce and served alongside ricotta and toasty bread, these meatless balls make a delicious and summery vegetarian meal.

A few weeks ago, my daughter and I dined at a local restaurant whose menu featured eggplant meatballs with Hazan tomato sauce and housemade ricotta . I ordered them, loved them, and began experimenting with various recipes in the days that followed.

One method called for sautéing diced eggplant, skin and all, before puréing the flesh with seasonings and binders; another called for roasting the eggplant whole before doing the same. One method called for pan-frying the shaped meatballs, another called for roasting.

Ultimately, I preferred the roasting method at both phases, which makes the process more hands-off overall. To make these meatballs, in sum, you’ll roast a few eggplants whole, drain the flesh briefly, then purée it with garlic, Parmigiano Reggiano, and an egg, before folding in breadcrumbs. Then you’ll form the purée into balls and roast them, before simmering them briefly in tomato sauce.

To be clear: there is no meat in these meatballs! They taste like little bombs of eggplant parm and make a nice little side dish or a great vegetarian meal on their own aside healthy dollops of fresh ricotta and good, olive oil-toasted bread . I hope you love them, Friends! 🍆🍅🎉

Roasted Eggplant Meatballs, Step by Step

First, gather your ingredients: eggplants, egg, salt, bread crumbs, parmesan, and garlic powder or fresh garlic.

To start, make some slits in the eggplant and roast for 45 minutes, flipping halfway, until the eggplant is charred all around:

When the eggplant is cool enough to handle, peel away the skin …

… then transfer the flesh to a colander to drain for at least 30 minutes.

Transfer the eggplant flesh to a food processor with the egg, salt, garlic, and parmesan:

Purée until smooth:

Transfer the flesh to a large bowl and stir in the bread crumbs:

You should have a wet but workable paste.

Using a small scoop, portion the mixture onto a sheet pan:

Then, using lightly oiled hands, rub each into a smooth ball:

Roast for 10 to 12 minutes or until the meatballs are evenly browned:

When ready to serve, heat some tomato sauce on the stove top, transfer your meatballs to the sauce, and simmer for 5 minutes.

Garnish with fresh basil and parmesan

Description

Made with just 6 ingredients, these eggplant meatballs are roasted not fried, making the process wonderfully hands-off. Simmered in sweet, fresh tomato sauce and served alongside ricotta and toasty bread, these meatless balls make a delicious and summery vegetarian meal.

I used two recipes as inspiration: this one from Skinny Taste and this one from Memorie di Angelina .

Notes:

• A small scoop such as a #50 is helpful for portioning the purée into small balls.

For the meatballs:

• 2 to 3 eggplants, roughly 2.5 lbs. total
• 1 teaspoon Diamond Crystal kosher salt (or half as much if using Morton or fine sea salt)
• 1 egg
• 1 finely minced clove of garlic or 1 teaspoon garlic powder
• 1 cup of grated Parmigiano Reggiano or Pecorino Romano (about 2.5 ounces | 70 grams ), plus more for garnish
• 1 cup ( 1.75 ounces | 50 grams ) panko breadcrumbs, plus more as needed

For serving:

• 4 cups tomato sauce, such as this one or this one, or your favorite jarred sauce
• fresh basil
• toasted bread, such as this one or this one
• fresh ricotta, homemade if you’re up for it

1. Heat your oven to 425ºF. Line a sheet pan with parchment paper. Make 6 to 8 small slits in each eggplant, and place the eggplant on the prepared sheet pan. Transfer the pan to the oven, and roast for 45 minutes, flipping the eggplants halfway.
2. Remove the pan from the oven, and let the eggplant rest until cool enough to handle. Using a knife, peel away the skin and scoop the flesh into a colander or sieve to drain for at least 30 minutes. (For reference, the weight of the eggplant flesh post-draining should be roughly 480-500 grams. If it isn’t, don’t worry, you’ll just possibly need fewer breadcrumbs in step 4.)
3. Transfer the eggplant flesh to a food processor. Add the salt, egg, garlic, and parmesan. Purée until smooth.
4. Transfer the eggplant purée to a large bowl and stir in the breadcrumbs. The mixture should be wet but workable: if you scoop or spoon a small portion into your palm, you should be able to squeeze it into a ball, with minimal sticking. If the mixture is too wet, stir in more breadcrumbs. Note: The goal is to use as few breadcrumbs as possible to prevent the baked meatballs from tasting too bready/mushy.
5. Preheat the oven to 550ºF convection roast or as hot as it will go. Line a sheet pan with parchment paper.
6. Using a small scoop (I use a #50 scoop) or spoon, portion the mixture into 20 to 22 small balls evenly spaced on the sheet pan. Using lightly oiled hands, rub each portion into a smooth ball. Transfer the pan to the oven and roast for 10 to 12 minutes or until the meatballs are evenly browned.
7. Meanwhile, heat the tomato sauce in a large skillet on the stovetop over low heat, just until it begins to simmer. When the meatballs finish roasting, transfer them to the sauce and simmer for 5 minutes. Garnish with fresh basil and shave parmesan over the meatballs to taste.

• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Category: Side Dish
• Method: oven, stovetop
• Cuisine: American, Italian

Description

Made with just 6 ingredients, these eggplant meatballs are roasted not fried, making the process wonderfully hands-off. Simmered in sweet, fresh tomato sauce and served alongside ricotta and toasty bread, these meatless balls make a delicious and summery vegetarian meal.

I used two recipes as inspiration: this one from Skinny Taste and this one from Memorie di Angelina .

Notes:

• A small scoop such as a #50 is helpful for portioning the purée into small balls.

For the meatballs:

• 2 to 3 eggplants, roughly 2.5 lbs. total
• 1 teaspoon Diamond Crystal kosher salt (or half as much if using Morton or fine sea salt)
• 1 egg
• 1 finely minced clove of garlic or 1 teaspoon garlic powder
• 1 cup of grated Parmigiano Reggiano or Pecorino Romano (about 2.5 ounces | 70 grams ), plus more for garnish
• 1 cup ( 1.75 ounces | 50 grams ) panko breadcrumbs, plus more as needed

For serving:

• 4 cups tomato sauce, such as this one or this one, or your favorite jarred sauce
• fresh basil
• toasted bread, such as this one or this one
• fresh ricotta, homemade if you’re up for it

1. Heat your oven to 425ºF. Line a sheet pan with parchment paper. Make 6 to 8 small slits in each eggplant, and place the eggplant on the prepared sheet pan. Transfer the pan to the oven, and roast for 45 minutes, flipping the eggplants halfway.
2. Remove the pan from the oven, and let the eggplant rest until cool enough to handle. Using a knife, peel away the skin and scoop the flesh into a colander or sieve to drain for at least 30 minutes. (For reference, the weight of the eggplant flesh post-draining should be roughly 480-500 grams. If it isn’t, don’t worry, you’ll just possibly need fewer breadcrumbs in step 4.)
3. Transfer the eggplant flesh to a food processor. Add the salt, egg, garlic, and parmesan. Purée until smooth.
4. Transfer the eggplant purée to a large bowl and stir in the breadcrumbs. The mixture should be wet but workable: if you scoop or spoon a small portion into your palm, you should be able to squeeze it into a ball, with minimal sticking. If the mixture is too wet, stir in more breadcrumbs. Note: The goal is to use as few breadcrumbs as possible to prevent the baked meatballs from tasting too bready/mushy.
5. Preheat the oven to 550ºF convection roast or as hot as it will go. Line a sheet pan with parchment paper.
6. Using a small scoop (I use a #50 scoop) or spoon, portion the mixture into 20 to 22 small balls evenly spaced on the sheet pan. Using lightly oiled hands, rub each portion into a smooth ball. Transfer the pan to the oven and roast for 10 to 12 minutes or until the meatballs are evenly browned.
7. Meanwhile, heat the tomato sauce in a large skillet on the stovetop over low heat, just until it begins to simmer. When the meatballs finish roasting, transfer them to the sauce and simmer for 5 minutes. Garnish with fresh basil and shave parmesan over the meatballs to taste.

• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Category: Side Dish
• Method: oven, stovetop
• Cuisine: American, Italian

Find it online : https://alexandracooks.com/2025/08/23/roasted-eggplant-meatless-meatballs/

When focaccia meets cinnamon roll, good things happen. In this union, focaccia dough gets folded and dimpled with a cinnamon-brown sugar-butter mixture and baked until bubbly and golden all around. Cinnamon rolls without all the fuss? Yes. You. Can 🎉

Assembling ​ cinnamon rolls ​ always feels like a process, from making the dough and rolling it out, to spreading on the filling and coiling it up, to slicing, baking, and making the glaze.

Cinnamon roll focaccia feels effortless in comparison. As you know, ​ focaccia dough ​ , made with 4 ingredients, takes no time to stir together, and it can hang out in your fridge for days.

Moreover, with cinnamon roll focaccia, there’s no rolling and coiling — you’ll fold and dimple the dough, but all of this takes place in the confines of the 9×13-inch pan you’ll bake the focaccia in. You won’t flour a work surface or your hands, you won’t coil or cut. Overall, it’s very simple.

This would be the perfect thing to make for a fall or winter brunch, when you need something sweet to feed a crowd but maybe don’t have the energy for a more elaborate ensemble. Find step-by-step instructions below.

Cinnamon-Sugar Focaccia, Step by Step

First, gather your ingredients:

Whisk together the flour, salt, and instant yeast, then…

…add the water:

And stir with a spatula until you have a sticky dough ball:

Cover the bowl and let rest for 30 minutes, then stretch and fold it. Video guidance:

Slick the dough with oil, cover the bowl, then stick in the fridge for at least 12 hours or as long as 3 days.

Remove from the fridge and take a moment to marvel at its beauty:

Then deflate it with a flexible bench scraper.

Prepare your pan:

Turn the dough into the pan, and turn it in the oil to coat.

Don’t touch it for 1.5 hours:

Then stretch it to fit the pan:

In a small saucepan over low heat, combine some butter, brown sugar, and cinnamon:

Whisk until smooth…

… then pour over the dough, distributing it as evenly as possible:

Spread the cinnamon-sugar mixture over the dough, then fold the dough envelope-style, and turn it so that the open ends of the envelope face the short ends of the pan:

Cover the pan, and let it rest for another 1.5 hours or return to the fridge for another 24 hours (see notes below):

Then mix another batch of the cinnamon sugar butter mixture over the dough and dimple, distributing the mixture as your dimple:

Sprinkle with sea salt, then transfer to the oven…

… and bake until evenly golden:

Transfer the focaccia to a cooling rack:

Let cool briefly, while you mix up a simple glaze:

Then transfer the focaccia to a serving board, and drizzle the glaze over the top:

Cut into squares and serve:

Make It Ahead

If you want to reduce the amount of work on the morning you want to serve this, you can make the recipe through step 8, but after you cover the pan, you’ll return it to the fridge. You can use plastic wrap or a zip-top bag. I love these 2-gallon bags for this purpose:

Remove it one hour before you plan on baking it and let it rise at room temperature (covered):

Then proceed with the recipe, dimpling and spreading over the final layer of the brown sugar-cinnamon-butter mixture. Note: as you dimple, you will feel the cold inside layer of the initial brown sugar-cinnamon-butter mixture — it will feel slightly solidified… don’t worry, it will be fine.

Bake as directed:

Glaze as directed:

Cut and enjoy the deliciousness:

Description

When focaccia meets cinnamon roll, good things happen. In this union, focaccia dough gets folded and dimpled with a cinnamon-brown sugar-butter mixture and baked until bubbly and golden all around. Cinnamon rolls without all the fuss? Yes. You. Can 🎉

In sum, this is this overnight focaccia recipe folded with a cinnamon-sugar-butter layer inspired by @_lacebakes

Notes:

• As always, for best results, use a digital scale to measure the flour and water.
• Flour: If you live in a humid environment, I would suggest using bread flour. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water — reference the video for how the texture of the bread should look; then add water as needed.
• Salt: The rule of thumb with bread dough is that the weight of the salt should be 2 to 3% the weight of the flour. For this recipe, that is 10 to 15 grams. If you are sensitive to salt, use 1o grams. If you are not, use 12 to 15 grams salt. I use Diamond Crystal kosher salt.
• Yeast: I love SAF instant yeast . I buy it in bulk, transfer it to a quart storage container , and store it in my fridge for months. You can store it in the freezer also. If you are using active-dry yeast , simply sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy; then proceed with the recipe.
• The Pan: I love this 9×13-inch USA pan for focaccia.
• Adapting the recipe for sourdough: Make this sourdough focaccia through step 5, then proceed with the recipe here, picking up at step 5, letting the dough proof for 1.5 hours in the pan before proceeding with the recipe.

Timing:

• Plan ahead: Ideally, the mixed dough spends a day or two in the fridge — this creates an especially bubbly-textured focaccia. Once the dough is removed from the fridge, you can take one of two paths: Make the recipe through step 8, but return the pan to the fridge for another day. Here’s a rough schedule of what that would look like: Wednesday or Thursday: Mix dough, stick it in the fridge. Friday: When you have time, remove the dough, let it proof for 1.5 hours in the pan, layer it and shape as directed, then return it to the fridge (covered). Saturday: Remove the pan from the fridge 1 hour before you want to bake it. Let the dough rest for 1.5 hours, then proceed with the recipe. With this method, you’ll be baking the focaccia roughly 4 hours after you remove the dough from the fridge. So, if you wanted to serve this for a 10 or 11 am brunch, you would want to remove the dough from the fridge around 6 or 7 am.
• If you are short on time and want to make this start to finish in one day: Use lukewarm water and let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. Then proceed with the recipe as written.

For the dough:

• 4 cups (512 g) bread or all-purpose flour, see notes above
• 2 to 3 teaspoons (10 to 15 grams) kosher salt, see notes above
• 2 teaspoons (8 g) instant yeast , see notes above if using active dry
• 2 cups (455 g) cold or room temperature water
• olive oil
• Softened butter, for the pan

For the cinnamon-sugar mixture:

• ½ cup (113 grams) butter, salted or unsalted butter, divided
• ½ cup (100 grams) brown sugar, divided
• 4 teaspoons cinnamon, divided
• flaky sea salt, such as Maldon

For the glaze:

• 1 cup (113 grams) confectioners’ sugar
• 2 tablespoons (28 grams) milk or heavy cream
• 1 teaspoon vanilla extract

1. Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Cover the bowl and let it rest for 30 minutes.
2. Stretch and fold the dough: Fill a small bowl with water. Using a wet hand, stretch and fold the dough by grabbing an edge and pulling it up and towards the center. Repeat this stretching and folding process, 8 to 10 times, moving your hand around the edge of the dough with every set of stretches and folds. As you stretch and fold, you should feel the dough transform from being sticky and shaggy to smooth and cohesive. Find video guidance in the post above as well as here .
3. Let it rise: Rub the surface of the dough lightly with olive oil. Cover the bowl with a lid or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. (See notes above if you need to skip the overnight rise for time purposes.)
4. Prepare the pan: Grease a 9×13-inch pan with softened butter. (Note: This greasing step may seem excessive, but with some pans, it is imperative to do so to prevent sticking. With my USA pans, I can get away with olive oil alone; with my glass baking dishes, butter is a must.) Pour 2 tablespoons of oil into the pan.
5. Deflate the dough: Using a flexible bench scraper or a lightly oiled hand, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Turn the dough out into the olive oil in the prepared pan. Turn the dough several times in the oil to ensure it is completely coated. Let the dough rest for 1.5 hours. Cover the pan. (I use a cutting board or sheet pan.)
6. Prepare the filling: In a small skillet, melt 4 tablespoons of the butter. Whisk in 4 tablespoons of the brown sugar, 2 teaspoons of the cinnamon, and a pinch of flaky sea salt. Remove from the heat and let cool briefly.
7. Stretch the dough : Using lightly oiled hands, gently dimple the dough, stretching it to fit the pan. Pour the brown sugar filling as evenly over the top of the dough as possible, and use your hands to distribute it over the surface. Reserve the skillet.
8. Fold the dough: Starting with a short end, fold the dough envelope style: if, for example, you are starting with the right edge, fold it to the left covering two-thirds of the dough, then fold the left edge over to the right to cover (and vice versa if starting with the left edge). Then turn the bundle of dough so that the open ends face the short ends of the pan. Video guidance here . Cover the pan and let the dough rest for another 1.5 hours. ( Note: At this point, you can tuck the entire pan into a 2-gallon ziptop bag or cover with plastic wrap and return it to the fridge for another day. Remove it one hour before you plan on baking it, the proceed with the recipe.)
9. Preheat the oven to 425ºF.
10. Prepare the remaining filling: In the same small skillet, melt the remaining 4 tablespoons of butter. Whisk in the remaining 4 tablespoons of brown sugar, remaining 2 teaspoons of cinnamon, and a pinch of flaky sea salt. Remove from the heat and let cool briefly.
11. Dimple the dough: Uncover the pan, pour the filling over the surface of the dough, and rub with your hands to distribute it evenly. Using lightly oiled hands, gently dimple the dough, creating bubbles and craters as you do. Sprinkle lightly with sea salt.
12. Bake the dough: Transfer the pan to the oven and bake for 25 minutes or until the focaccia is evenly browned. Remove the pan from the oven, let the focaccia cool in the pan briefly (2 to 3 minutes), then run a spatula around the edges of the pan, and transfer the focaccia to a cooling rack to cool for 5 minutes.
13. Make the glaze: In a small bowl or liquid measure, whisk together the confectioners’ sugar, milk, and vanilla.
14. Finish the focaccia: Transfer the focaccia to a serving board. Drizzle the glaze over the top. Using a serrated knife, cut the focaccia into pieces (or more) and serve.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Bread
• Method: Oven
• Cuisine: American