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Test Kitchen Approved

Eggplant Parmesan Meatball Hoagies

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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

    Santa Maria barbeque is a mainstay in California culinary tradition and dates back to the mid-1900s. We want to help keep it alive and share its si...

    View full details
  • Rustic Red Sauce

    Italy called. They want their sauce back. Keep this Rustic Red Sauce mix on hand for weeknight dinners. Simply simmer with diced tomatoes for an he...

    View full details

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 Rustic Red 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.