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Spaghetti With Eggplant Meatballs

Spaghetti with Eggplant meatballs and Tomato Sauce

A healthy and ballanced menu should contain spaghetti or any other homemade pasta and vegetables. Spaghetti with eggplants and tomato sauce is an attempt for a complete meal and presentable ant the same time. This pasta and sauce recipe requires time to be prepared. If you follow the steps as shown below it will not be difficult to complete cooking a meal that is unusual and with a specific and excellent taste!

If you like eating eggplants in every form you should try this one.


1 pack of spaghetti or one dose of homemade pasta, cooked

For the tomato sauce see tomato-green pepper sauce.

For the eggplant meatballs you will need:

4 eggplants if big or 5 if they are slim and smaller in size

3 slices of bread (one or two days old)

1 onion chopped

2 eggs

1/2 cup fresh parsley, chopped

1/2 cup yellow cheese (pecorino), grated

1 teaspoon salt

ground black peper to taste

enough oil to fry the eggplant meatballs (1 cup approximately)

Cook the spaghetti as recommended on the package.

Prepare the tomato-green pepper sauce.

Now the meatballs. Wash the eggplants, cut them on cubes and boil them in salted water. Simmer for 10 minutes and put them in a strainer. Put all ingredients in a large bowl and work with your fingers until you get a compact and somewhat dry mixture. Feel free to add another slice of bread if in is not dry enough.

Put the bowl in a refrigerator for half an hour or more.

Take the bowl out and make small meatballs then slightly press them. Pour enough olive oil in a heavybottom skillet and when it is hot enough fry the meatballs for 2 minutes each side or until they turn red. . Place them on a kitchen paper so it will absorb the excess oil.

Serve the dish. Place the pasta on a dish pour the tomato sauce on the top. Place several eggplant meatballs on the side. Sprinkle some fresh chopped parsley on the top.


To make the pasta more tasty cook it in a chicken or vegetable stock.

Roll the meatballs in breadcrumbs or some all purpose flour if they are too sticky for you and hard to shape them.

You can peel of the skin of the eggplants if you wish.

Menu Ideas