Eggplant dumplings alla parmigiana are a total game-changer for vegetarian meatballs! Packed with rich, savory Italian flavors, these vegetable-based bites are both hearty and delicious.
INGREDIENTS
- 1¼ cups (90 g) dried breadcrumbs
- 4 eggplants (~1 kg), cut into 1-inch cubes
- ½ cup + 2 tbsp (150 ml) olive oil
- Salt and black pepper, to taste
- 6 tbsp (100 g) ricotta cheese
- 2.5 oz (75 g) grated Parmesan cheese, plus extra for serving
- 1 large egg
- 1 large egg yolk
- 4.5 tsp all-purpose flour
- 6 garlic cloves, grated
- ¾ cup (15 g) fresh basil leaves, roughly chopped
- 28 oz can whole peeled tomatoes, blitzed until smooth
- 1½ tsp tomato paste
- 1½ tsp sugar
- ¼ tsp red pepper flakes
- ¾ tsp paprika
- 1 tsp dried oregano
- 1⅔ cups (400 ml) water
INSTRUCTIONS
- Preheat oven to 450°F (230°C). Line a large baking sheet with parchment paper. Spread the eggplant cubes evenly on the sheet, drizzle with 5 tbsp olive oil, and season with ½ tsp salt and black pepper. Roast in the oven for 30 minutes, tossing halfway through, until soft and lightly browned.
- Once roasted, remove the eggplant from the oven and chop it roughly, breaking it down into a chunky mash. Transfer to a large bowl and let cool for 10-15 minutes, or until it reaches room temperature.
- When cooled, add ricotta, Parmesan, egg, egg yolk, flour, breadcrumbs, a third of the garlic, ½ cup of basil, ¼ tsp salt, and black pepper to the bowl. Mix everything together well. Taste and adjust seasoning with more salt, if necessary.
- Lightly grease your hands and form the eggplant mixture into 16 golf-ball-sized dumplings.
- Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add half of the dumplings and fry for 3-4 minutes, turning occasionally, until golden and crispy on all sides. Transfer to a plate. Add another tbsp of oil to the pan and repeat with the remaining dumplings. Set aside.
- Preheat oven to 400°F (200°C). To make the sauce, heat the remaining 2 tbsp of olive oil in a large pan over medium-high heat. Add the remaining garlic and sauté for 1 minute, until fragrant. Stir in the blitzed tomatoes, tomato paste, sugar, red pepper flakes, paprika, oregano, 1 tsp salt, and black pepper. Simmer for 8 minutes, until the sauce thickens slightly.
- Pour in the water, bring to a simmer, then lower the heat and cook for another 10 minutes.
- Pour the sauce into a 9×13-inch baking dish, spreading it out evenly. Carefully nestle the dumplings into the sauce. Place in the oven and bake for 20 minutes, or until the sauce is bubbling and the dumplings are heated through.
- Remove from the oven and top with remaining fresh basil and extra Parmesan cheese before serving. Enjoy your eggplant dumplings alla parmigiana!
