Eggplant & Meat Patties Parmesan: The Recipe That Changed My Mind
I used to say I didn’t like eggplant.
It wasn’t really the flavour I objected to. It was the texture. There was something about the soft texture of cooked eggplant that I just couldn’t get past.
My mother-in-law apparently took that as a challenge.
She made these eggplant and meat patties for me, and somehow the vegetable I was convinced I didn’t like became one of my favourite things she made. I loved them enough that I started making them myself, and they’ve been part of our family meals ever since.
And apparently she really did change my mind about eggplant. These days I make traditional eggplant Parmesan too, and I love it.
If you think you don’t like eggplant, especially because of the texture, this might just be the recipe that changes your mind too.
Not Your Typical Eggplant Parmesan
These patties are quite different from traditional eggplant Parmesan.
Instead of slicing and breading the eggplant, you cook it until tender and mash it before combining it with ground pork, garlic, breadcrumbs and seasonings. The patties are lightly breaded and fried, then baked with Our Family Pasta Sauce, mozzarella and Parmesan.
For me, that completely changed the texture of the eggplant. The outside gets lightly browned while the inside stays tender, without the texture of a slice of cooked eggplant that I originally struggled with.
What You’ll Need
For the Eggplant & Meat Patties
- 1 large or 2 small eggplants
- 1 lb ground pork
- 1–2 garlic cloves, minced
- 2 eggs
- Approximately 1½ cups breadcrumbs, divided
- Italian seasoning, to taste
- Salt and pepper, to taste
- Oil for frying
To Make Them Parmesan-Style
- Our Family Pasta Sauce
- Mozzarella cheese, to preference
- Parmesan cheese, to preference
I always use Our Family Pasta Sauce for these. It’s the same simple tomato sauce we use for so many of our family recipes.
How to Make Eggplant & Meat Patties
1. Cook the Eggplant
Peel the eggplant and cut it into large chunks.
Boil the eggplant until very tender. Drain it really well before mashing. Eggplant holds quite a bit of water, and removing that excess moisture helps give the patties the right consistency.
Mash the eggplant and let it cool enough to handle.
2. Make the Patties
Combine the mashed eggplant with the ground pork, garlic, eggs, breadcrumbs, Italian seasoning, salt and pepper.
Mix until everything is well combined, then form the mixture into patties.
3. Bread and Fry
Lightly coat each pattie in breadcrumbs.
Heat a little oil in a frying pan and brown the patties on both sides.
They don’t need to cook completely in the pan because they will finish cooking in the oven.
Turn Them Into Eggplant & Meat Patties Parmesan
Spread a small amount of Our Family Pasta Sauce in the bottom of a baking dish. Thin the sauce slightly with a little water.
Arrange the patties over the sauce.
Spoon more pasta sauce over the patties, then sprinkle each pattie with mozzarella and Parmesan to your preference. I use just a sprinkle of each on every pattie.
Cover and bake at 380°F for approximately 30 minutes.
Remove the cover and bake for another 10–15 minutes, until the sauce is bubbling and the cheese is lightly golden.
A Family Favourite Worth Sharing
These have become a favourite in our house and one of the recipes I’m glad I learned to make myself.
Serve them bubbling from the oven with a little extra Parmesan and a simple salad or crusty bread. Or serve them alongside pasta with extra Our Family Pasta Sauce. If you’re making the sauce specifically for these patties, consider making a double batch so you have plenty for the patties and pasta, with some left to freeze for another meal.
I hope they might convince another eggplant skeptic to give eggplant one more try.
