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Don't Miss This Popcorn Premiere! Try Our Newest Spice Set Of Three Popcorn Seasonings
Don't Miss This Popcorn Premiere! Try Our Newest Spice Set Of Three Popcorn Seasonings

Test Kitchen Approved

Eggplant Parmesan Meatball Hoagies

Recipe By Savory Spice Test Kitchen

Recipe By Savory Spice Test Kitchen

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

Recipe Notes

*Check out our recipe for Subtle Rustic Red Sauce, or use your favorite prepared red sauce.

Ingredients

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

4 Tbsp. olive oil, divided

0.25 cups minced shallots

1 cups shredded mozzarella cheese

1 cups grated Parmesan cheese, divided


1 cups panko breadcrumbs

1 cups Subtle Rustic Red Sauce (or prepared chunky style Italian red sauce)*

6 to 8 fresh basil leaves per hoagie

4 hoagie buns

Savory Spice ingredients in this recipe

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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, ½ cup of each cheese, Gourmet Santa Maria, and panko. 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 sauce and basil leaves. Top with eggplant meatballs, more 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.