Sweet and silky eggplant is a perfect flavor base in these meat-less meatballs. White beans give them an extra protein boost. They’re not much harder to throw together than traditional meatballs and they are just as flavorful. The eggplant mixture is also delicious shaped into patties and served as a veggie burger. Serve on a crusty roll with a little sauce and some fresh mozz – delicious!
Eggplant and White Bean Meatballs
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Course:
Main Course
Servings: 6 servings
Ingredients
- 1 large eggplant , about 1-1/2 lbs. halved lengthwise
- 1 14 1/2-ounce can cannellini beans, rinsed, drained and mashed
- 1 cup whole wheat panko bread crumbs
- 1 egg , slightly beaten
- 1/2 cup shredded mozzarella cheese , about 2 oz.
- 1/3 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1 jar Bertolli® Riserva Marinara Sauce , divided
- 12 ounces spaghetti , cooked and drained
Instructions
-
Preheat oven to 425°F. Arrange eggplant, cut sides down, on lightly oiled baking sheet. Bake 20 minutes or until very tender; cool slightly.
-
Scrape flesh from eggplant. Combine eggplant and beans well. Stir in bread crumbs, egg, cheese, garlic and salt. Shape into 18 meatballs.
-
Arrange meatballs on baking sheet and bake 20 minutes or until lightly browned.
-
Pour sauce into 2-quart saucepan and bring to a boil. Reduce heat and gently stir in meatballs. Simmer 5 minutes. Serve over spaghetti.
Recipe Notes
Tip: Use a pastry cutter or potato masher to easily mash beans and to combine eggplant and beans.
photography by Paul Gelsobello Studio
Food Stylist: Cathy Paukner
Prop Sylist: Deborah Ruggieri
