EGGPLANT PARMESAN MEATBALLS
PREP TIME 20 MIN. – COOK TIME 1 HOUR 10 MIN. READY IN 1 HOUR 30 MIN. – SERVINGS 6
1 large eggplant (about 1½ lbs) 3 tbsp olive oil, divided 1 (15.5 oz) can cannellini beans, drained and rinsed 1¼ cups Italian bread crumbs 2 large eggs ½ cup grated Parmesan cheese, divided
½ tsp garlic powder ½ tsp onion powder ½ (8 oz) ball fresh mozzarella 2 (12 oz) pkgs green squash noodles 1 (24 oz) jar Classico® Tomato & Basil Pasta Sauce 3 tbsp sliced fresh basil
STEP 1 Preheat oven to 425°F. Line a baking sheet with parchment. Peel the eggplant and cut into ½-inch slices. Cut slices into cubes. Spread eggplant in a single layer on prepared baking sheet and toss with 2 tbsp oil. Season with salt and pepper. Roast 40–45 min., until eggplant is very soft. Let cool slightly. Reduce oven temperature to 375°F.
STEP 2 In a food processor, pulse eggplant, beans, bread crumbs, eggs, ¼ cup Parmesan, garlic powder, and onion powder until smooth. Season with salt and pepper. Shape mixture into 1-inch balls and transfer to prepared baking sheet. Bake 15–20 min., until eggplant meatballs are firm and browned. STEP 3 Meanwhile, using the coarse side of a box grater, grate the mozzarella. When eggplant meatballs are almost done, in a medium Dutch oven, heat remaining 1 tbsp oil on medium-high. Add the squash noodles and cook 2–3 min., until tender. Season with salt and pepper. Add the marinara and cook until warm. Season with salt and pepper. Transfer eggplant meatballs to pot and toss to coat in sauce. Top with mozzarella, remaining ¼ cup Parmesan, and basil before serving.
TIP Freeze your mozzarella 5–10 min. to make it easier to grate.
PER SERVING: 365 CALORIES, 14G FAT, 4G SATURATED FAT, 80MG CHOLESTEROL, 833MG SODIUM, 47G CARBOHYDRATE, 11G FIBER, 13G SUGAR, 18G PROTEIN
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