Ingredients
cooking spray
1tbspolive oil
1lbeggplant,unpeeled, cut into 1-inch pieces
1tspkosher salt
½tspblack pepper
1medium onion,chopped
1tbspgarlic,minced
1cupwhite beans,cooked, drained, rinsed canned
¼cupfresh parsley,chopped
1cupwhole wheat breadcrumbs,or panko, use gf crumbs for gluten free
pinchred chili flakes,optional
2cupsquick marinara sauce
Preparation
Heat the oven to 375 degrees F.
Spray a large rimmed baking sheet with cooking spray.
Place ½ tablespoon olive oil in a large nonstick skillet over medium-high heat.
When hot add the eggplant and ¼ cup water.
Season with salt and pepper and cook, stirring occasionally until tender, for 10 to 15 minutes.
Transfer to the bowl of a food processor.
Add the remaining ½ tablespoon of oil to the skillet with the onion and garlic and cook until translucent for 3 to 5 minutes.
Add to the food processor along with the drained beans and parsley and pulse until well combined and chopped, but not pureed.
Combine the mixture with the breadcrumbs and red chile flakes if using.
Taste for salt then roll into 12 meatballs about 2-inches in diameter.
Transfer to the prepared baking sheet and bake until firm and browned for about 25 to 30 minutes.
Meanwhile, warm the marinara sauce and serve with the meatballs over pasta, zucchini noodles, or on a whole wheat roll.
