Crispy Eggplant Balls (Polpette di Melanzane)

These Eggplant Balls—known in Italian as polpette di melanzane—are a delicious and budget-friendly way to enjoy eggplant. Soft on the inside, crispy on the outside, and bursting with flavor, they’re perfect as an appetizer, vegetarian main course, or party snack. Made with a handful of humble ingredients, these savory bites will win over even the most skeptical eaters.

What Are Eggplant Balls?

Eggplant balls are a Southern Italian staple, especially in regions like Calabria and Sicily. Traditionally made to use up stale bread and summer eggplants, these flavorful patties are lightly seasoned, rolled by hand, and fried until golden. They’re typically shaped into ovals or cylinders and served hot, though they’re just as good at room temperature.

Why Everyone Will Love This Recipe

• Crispy outside, soft inside—the perfect contrast.
• A great meatless alternative to traditional meatballs.
• Kid-friendly and freezer-friendly for easy meal prep.
• Versatile: Serve them with pasta, as an appetizer, or in a sandwich.
• Simple pantry ingredients—bread, eggs, garlic, and eggplant.

Cooking Tips

1. Use stale bread: Fresh bread won’t absorb moisture the same way and may make the mixture too soft.
2. Drain the eggplant thoroughly to avoid soggy balls. You can even squeeze out excess water with a clean towel.
3. Shape with oiled hands to prevent sticking and achieve smooth, uniform balls.
4. Add a pinch of chili flakes or chopped mint for a twist on the classic version.
5. Don’t overcrowd the pan while frying—this helps keep the oil temperature steady for crisp results.

Frequently Asked Questions

Can I bake the eggplant balls instead of frying?

Yes! Bake at 400°F (200°C) on a lined baking sheet for 20–25 minutes, flipping halfway through for even browning.

Do I need to peel the eggplant?

Nope—once boiled, the peel becomes soft and blends easily into the mixture. Plus, it adds fiber!

Can I make them gluten-free?

Absolutely. Use gluten-free bread and breadcrumbs, and make sure all other ingredients are certified GF.

What sauce goes well with eggplant balls?

Classic tomato sauce, garlic yogurt sauce, or even pesto pair beautifully with their earthy flavor.

Can I add cheese to the mixture?

Definitely! Adding shredded mozzarella or provolone to the mix will give the eggplant balls a melty, cheesy center. Just don’t overdo it—about ¼ cup is enough to enhance the flavor without making the mixture too soft.

What oil should I use for frying?

Use a neutral oil with a high smoke point—like sunflower, vegetable, or canola oil.

How to Freeze

To freeze, place the uncooked balls on a tray and freeze until solid. Then transfer to a freezer-safe bag. They’ll keep for up to 1 month. You can fry or bake them straight from frozen—no need to thaw.

How to Store

Place any leftover eggplant balls in an airtight container and refrigerate for up to 3 days. Reheat in a skillet or oven until warmed through and crispy again—avoid the microwave if you want to keep them crisp.

How To Make Eggplant Balls

Step 1

Step 1

Boil the eggplant: Cut eggplants into strips and boil in salted water for about 10 minutes. Drain thoroughly and transfer to a bowl.

Boil the eggplant: Cut eggplants into strips and boil in salted water for about 10 minutes. Drain thoroughly and transfer to a bowl.

Step 2

Step 2

Soak the bread: In a separate bowl, soak the stale bread in water. After a few minutes, squeeze out excess water and crumble the bread.

Soak the bread: In a separate bowl, soak the stale bread in water. After a few minutes, squeeze out excess water and crumble the bread.

Step 3

Step 3

Mix everything together: Add the bread, parsley, Parmesan, garlic, eggs, salt, pepper, and breadcrumbs to the eggplant. Mix well until a sticky, uniform mixture forms.

Mix everything together: Add the bread, parsley, Parmesan, garlic, eggs, salt, pepper, and breadcrumbs to the eggplant. Mix well until a sticky, uniform mixture forms.

Step 4

Step 4

Shape the balls: Lightly oil your hands. Take spoonfuls of the mixture and roll them into small balls or oval patties.

Shape the balls: Lightly oil your hands. Take spoonfuls of the mixture and roll them into small balls or oval patties.

Step 5

Step 5

Fry: Heat vegetable oil in a skillet over medium-high heat. Fry the eggplant balls until golden brown on all sides. Work in batches to avoid overcrowding.

Fry: Heat vegetable oil in a skillet over medium-high heat. Fry the eggplant balls until golden brown on all sides. Work in batches to avoid overcrowding.

Step 6

Step 6