Tasty Fried Eggplant Balls

Tasty Fried Eggplant Balls

62 Reviews 1 Pic
Recipe by  MARBALET

“A creative way to eat eggplant!”

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Adjust Servings

Original recipe yields 4 to 6 servings



  1. In a medium-size pot, place one inch of water, 1/2 teaspoon salt, and eggplant. Cover pot and cook 15 minutes, or until eggplant is tender. Drain well.
  2. Chop the cooked eggplant. In a large bowl, combine eggplant, onion, green pepper, 3/4 cup bread crumbs, 1 egg, cheese, paprika, pepper and remaining salt. Cool and chill 2 to 3 hours or overnight.
  3. Place flour in a bowl. Beat the remaining egg in a separate small bowl. Drop mixture by heaping teaspoonfuls into the flour and coat completely. Then dip the eggplant balls into the beaten egg; finally, coat the balls with the remaining bread crumbs.
  4. In a large skillet, heat vegetable oil and fry eggplant balls until they are heated through.

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Reviews (62)

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I thought these were yummy! I pureed the eggplant after it was cooked, skipped the green peppers because I was out of them, used more cheese- about 3/4 cup, doubled the eggs (both for in the balls and in the dipping process- 4 total), and used whole wheat bread crumbs. I did need more bread crumbs for the dipping (about double). My toddlers thought these were chicken nuggets and dipped them in ketchup- which tasted good to me too. next time I will try them with the green pepper or double the paprika. good!



I followed the recipe but after I fried the eggplant balls I drained them well on paper towels. I then put jared pasta sauce in a shallow baking dish and added the eggplant balls top with shredded cheese of your choice and bake at 375 for 30 min. Serve with whole grain pasta. Sooooooo Goooood



We just got done eating these for dinner & could not wait to get online & review these...YUMMY! I had an eggplant I did not know what to do with & it was getting old. Came online & looked up recipes last night & found this - I had all the ingredients already so it was perfect. I did the advance work last night & then put it in the fridge. Rolled them & cooked them tonight. My husband is out late so he didn't get to try them but my 22 month old twins LOVED them, and the big surprise was my son who normally will not allow a veggie to pass his lips! Some things I changed - I used fresh wholewheat breadcrumbs I ground in my food processor - I used about 5 slices. I needed more egg in the dipping procedure & I also added more cheese than it called for - I am going to guess I added almost 3/4 cup. This made them perfect. Thanks so much for this recipe!!!

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Amount Per Serving (8 total)

  • Calories
  • 250 cal
  • 13%
  • Fat
  • 14.2 g
  • 22%
  • Carbs
  • 25.2 g
  • 8%
  • Protein
  • 6.3 g
  • 13%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 687 mg
  • 27%

Based on a 2,000 calorie diet



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Pan Fried Eggplant with Saffron Mayonnaise


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Baked Fried Eggplant