How to make it

  • Place the diced, peeled eggplant in a saucepan with enough water to cover.
  • Bring to a boil, reduce the heat, and simmer for 10 minutes, or until the eggplant is tender.
  • Meanwhile, mix together the remaining ingredients (beef through salt and pepper) for the meatballs. Drain the eggplant and allow it to cool for a moment.
  • Mash the eggplant and mix it in with the meatball mixture. Form into 18 meatballs.
  • Heat a large frying pan, add the oil, and brown the meatballs in two
  • batches.
  • Place the sauce in the bottom of a large baking dish. Set the meatballs in the sauce. Top with the grated cheese and finally with the thickly sliced (1/8 inch thick) Muenster cheese.
  • Bake in a 375 degree oven for 20 minutes,or until hot and bubbly.

Reviews & Comments 7

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  • thepiggs 9 years ago
    I think I will have to try this during the summer, after the eggplants start producing. It sounds so interesting! Thanks for sharing with us!!!
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  • turlak 9 years ago
    These were yummy! I made these before Ike hit us, so I am finally getting around to telling you these were great meatballs (11 days w/out power!!). Thanks!
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    " It was good "
    juliecake ate it and said...
    Love everything in this recipe, thanks.
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  • bigstmpr 10 years ago
    this sounds delicious will have to try. yummmy JO
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  • jlv1023 10 years ago
    Made this for dinner and must say it was easy to make and so good, Will be making many more times and sharing the recipe with friends. My neighbor got some of the meatballs and loved them too,
    Thanks for a great recipe

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  • chefjeb 10 years ago
    This looks good. My garden's eggplant is giving up the ghost in this heat wave. But I have enough for this. LOve the garlic, basil combo. It's sort of an eggplant dressing rolled up. By the way have you noticed the wave of people teaming up and rating each others recipes 5s as soon as they are posted. This is going to be the death of this site. The rating system needs to go.
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  • sprout 10 years ago
    Lordy Loo - this is going on the menu in the next week! Yum - thanks :)
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