minniet's Recipe

Eggplant and White Bean Meatballs

Category: Main Dish

INGREDIENTS
1 large eggplant (about 1½ lbs.) halved lengthwise
1 can (14.5 oz.) cannellini beans, rinsed, drained and mashed
1 cup whole wheat panko bread crumbs
1 egg, slightly beaten
1/2 cup mozzarella cheese (about 2 oz.)
1/3 cup grated Parmesan cheese
2 cloves garlic
½ tsp. salt
1 jar of your favorite Bertolli® red sauce
12 ounces spaghetti, cooked and drained

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 breadcrumbs, 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.