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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
