Macaroni with Eggplant Meatballs

A wintry-night favorite that tastes as good on the 5th of July.


  • 3 tablespoons Filippo Berio Extra-Virgin Olive Oil
  • 3 cloves garlic, minced
  • 1 eggplant (aboutounces), peeled and diced
  • 1 to 2 tablespoons water
  • 1 1/4 cups fresh bread crumbs
  • 1/2 cup minced fresh Italian parsley leaves
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoons dried oregano
  • 2 large eggs, slightly beaten
  • 1/2 cup freshly grated Pecorino cheese
  • 1/4 cup vegetable oil
  • 3 cups Tomato and Basil Sauce  kept hot
  • 1 pound macaroni


  1. Heat the olive oil in a large nonstick skillet or saucepan and slowly cook the garlic over medium heat until golden. Add the eggplant and 1 tablespoon of the water, cover, and steam the eggplant over low heat until very soft, about 10 minutes. Add the remaining water only if the eggplant begins to stick to the skillet. Stir the eggplant occasionally while it cooks. Set the eggplant aside and let it cool.
  2. Combine the bread crumbs, parsley, salt, oregano, eggs, and cheese in a large bowl. Stir in the eggplant, mix well, and let it stand for 20 minutes. Scoop small amounts of the mixture into your hands and form meatballs the size of a small egg. There should be enough to make about eighteen.
  3. Heat the vegetable oil in a large sauté pan, over medium-high heat, then fry the meatballs, turning them occasionally so they brown evenly, or bake them in an oiled casserole dish in a preheated 350°F oven until browned, 20 to 25 minutes. Transfer the meatballs to the tomato sauce and keep hot.
  4. Cook the macaroni according to the package directions. Drain and place the macaroni in a serving dish. Mix with some of the tomato sauce, then arrange the meatballs and sauce on top of the pasta, and serve immediately. Pass additional cheese for sprinkling on top.
  5. Note: When forming the meatballs, wet your hands occasionally to prevent the mixture from sticking.

This recipe was featured on Season 10 - Episode 1003.

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Carol Petrovich

Today I made eggplant meatballs with my eggplant from the garden, and they are absolutely delicious!!! I also cooked down and made a sauce with my home grown tomatoes and basil. Eggplant Meatballs are so worth all the work! I didn’t have pecorino cheese, but substituted romano instead. I will make them with pecorino next time, since I like that cheese better than romano.

I browned the meatballs in a skillet for a little while, transferred them to a greased sheet and baked them until brown.

I am putting 4 bags of eggplant balls (4 in a bag) with sauce in the freezer for future dinners. I am vegetarian, and the family are meateaters, so I like my “emergency” dinners on hand.

I have so enjoyed your recipes Mary Ann and am going to Barnes and Noble to decide which book of yours I am buying later this month.

Lelia Modafferi

Mary Ann I love your down home uncomplicated recipes; you make cooking a pleasure.

Fay nadel

Need to include calorie count for all of your recipes. Thanks

Fay nadel

U need to include calorie count for your recipes


This would be great also as an appetizer – thank you!!!!!!


I just made these. I followed the recipe exactly, and they taste delicious, but the are very mushy and didn’t hold their shape at all.



You are my favorite and I love your recipes. They are the best!

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