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Eggplant Parmigiana Meatball Subs

Craving comfort food? These Eggplant Parmigiana Meatball Subs pack roasted eggplant, hearty chickpeas, rosemary and parmesan into crispy plant-powered meatballs. Tucked into soft rolls with rich tomato sauce and peppery rocket, it’s a 5-star crowd-pleaser.
Recipe Tip Alternatively you could bake the "meatballs" rather than frying for a healthier option.
Photo of Eggplant Parmigiana Meatball Subs

Ingredients

  • 1 medium eggplant, peeled, chopped coarsely
  • 2 tablespoons olive oil
  • 420 grams canned chickpeas, rinesed and drained
  • 1 small red onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 tablespoons fresh rosemary leaves, finely chopped
  • 1 3/4 cup grated parmesan
  • 1 1/2 cups breadcrumbs
  • 1 cup vegetable oil
  • 6 long soft bread rolls
  • 1 cup tomato pasta sauce
  • 40 grams baby rocket leaves
  • 2 tablespoons balsamic vinegar
  • 1 pinch salt and pepper
  • 1 medium eggplant, peeled, chopped coarsely
  • 2 tablespoons olive oil
  • 420 grams canned chickpeas, rinesed and drained
  • 1 small red onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 tablespoons fresh rosemary leaves, finely chopped
  • 1 3/4 cup grated parmesan
  • 1 1/2 cups breadcrumbs
  • 1 cup vegetable oil
  • 6 long soft bread rolls
  • 1 cup tomato pasta sauce
  • 40 grams baby rocket leaves
  • 2 tablespoons balsamic vinegar
  • 1 pinch salt and pepper

Method

  1. Step 1 of 6
    Preheat oven to 200°C (180°C fan-forced). Line an oven tray with baking paper.
  2. Step 2 of 6
    Place eggplant on the oven tray and drizzle with olive oil. Roast for 25 minutes, or until golden and tender.
  3. Step 3 of 6
    In a processor, add eggplant, chickpeas, onion, garlic, rosemary and 1 cup parmesan and process until combined. Season with salt and pepper. Add 1 cup of the breadcrumbs, and pulse until combined. Roll level tablespoons of eggplant mixture into 24 balls. Roll eggplant balls in remaining breadcrumbs to coat.
  4. Step 4 of 6
    Heat vegetable oil in a wok or large saucepan. Add eggplant balls and fry, in batches, for 2 minutes, or until golden and heated through. Drain on paper towel.
  5. Step 5 of 6
    Preheat grill. Cut rolls lengthways from the top, without cutting all the way through. Spread sides with pasta sauce, top with 4 eggplant balls and sprinkle with 3/4 cup parmesan. Grill for 2 minutes or until cheese melts.
  6. Step 6 of 6
    In a small bowl, combine rocket and vinegar. Top each roll with the rocket to serve.

Nutrition per serving

2370 Kilojoules
Protein21 grams
Fat25 grams
Carbs60 grams
Sugars10 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

  1. Step 1 of 6
    Preheat oven to 200°C (180°C fan-forced). Line an oven tray with baking paper.
  2. Step 2 of 6
    Place eggplant on the oven tray and drizzle with olive oil. Roast for 25 minutes, or until golden and tender.
  3. Step 3 of 6
    In a processor, add eggplant, chickpeas, onion, garlic, rosemary and 1 cup parmesan and process until combined. Season with salt and pepper. Add 1 cup of the breadcrumbs, and pulse until combined. Roll level tablespoons of eggplant mixture into 24 balls. Roll eggplant balls in remaining breadcrumbs to coat.
  4. Step 4 of 6
    Heat vegetable oil in a wok or large saucepan. Add eggplant balls and fry, in batches, for 2 minutes, or until golden and heated through. Drain on paper towel.
  5. Step 5 of 6
    Preheat grill. Cut rolls lengthways from the top, without cutting all the way through. Spread sides with pasta sauce, top with 4 eggplant balls and sprinkle with 3/4 cup parmesan. Grill for 2 minutes or until cheese melts.
  6. Step 6 of 6
    In a small bowl, combine rocket and vinegar. Top each roll with the rocket to serve.

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