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Test Kitchen Approved

Eggplant Parmesan Meatball Hoagies

Eggplant Parmesan Meatball Hoagies

Eggplant Parmesan Meatball Hoagies

Recipe By Savory Spice Test Kitchen

Yields

4 servings

Recipe By Savory Spice Test Kitchen

Our vegetarian eggplant "meatballs" give a unique take on the classic hoagie!

Recipe Notes

*Check out our Rustic Red Sauce Spice 'n Easy, or use your favorite prepared red sauce.

Ingredients

2 medium eggplants, peeled and cubed (approximately 8 cups)

4 Tbsp. olive oil, divided

1/4 cup minced shallots

1 cup shredded mozzarella cheese

1 cup grated Parmesan cheese, divided


1 cup panko breadcrumbs


6 to 8 fresh basil leaves per hoagie

4 hoagie buns

Savory Spice ingredients in this recipe

  • Santa Maria Sea Salted BBQ Rub

    Handcrafted tri-tip seasoning rub that combines grey sea salt, black pepper, garlic and parsley. Use this Santa Maria rub on on beef like tri-tip, ...

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  • Classic Marinara Sauce

    Italy called. They want their sauce back. Keep our marinara sauce mix on hand for your favorite weeknight dinners. Simmer this tomato sauce seasoni...

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Directions

In a large nonstick skillet, heat 2 Tbsp. of the oil over medium-high heat. Add eggplant and saute until very soft and browned, 12 to 15 min., stirring often. Transfer eggplant to a large bowl and mash with a potato masher until there are no large pieces and the texture is closer to mush. Mix in shallots, 1/2 cup of each cheese, Santa Maria Sea Salted BBQ Rub, and bread crumbs. Form into 12 to 15 meatballs (slightly larger than a ping pong ball). Set meatballs back in the bowl, cover, and refrigerate for 30 min. Preheat oven to 450 degrees. In the same skillet, heat remaining 2 Tbsp. oil over medium-high heat. Add meatballs and cook on all sides (assuming about 6 sides on a round meatball) until most of the exterior is nicely browned, 1 to 2 min. per side.

To assemble: Slice hoagies lengthwise about three-quarters of the way through, so the hoagie still holds together. Remove a portion of the bread from inside and add a layer of Classic Marinara Sauce and basil leaves. Top with eggplant meatballs, more Rustic Red Sauce, and a generous portion of the remaining shredded cheeses. Place in the oven for 4 to 5 min. to melt the cheese and warm everything through. Serve hot.