Eggplant & White Bean Vegetarian Meatballs Looking for a vegetarian meatball recipe that tastes just as delicious as the real thing? Try our Eggplant and White Bean Meatballs for a hearty, nutrition-dense pasta topper. Enjoy! 6 Servings 15 minutesPrep Time 45 minutesCook Time print Ingredients Directions Ingredients 1 large eggplant (about 1-1/2 pounds),, halved lengthwise 1 can (14.5 ounces) cannellini beans, rinsed, drained and mashed 1 cup whole wheat panko bread crumbs 1 egg,, slightly beaten 1/2 cup shredded mozzarella cheese 1/3 cup grated Parmesan cheese 2 cloves garlic, chopped 1/2 teaspoon salt 1 jar (24 ounces) Bertolli® Traditional Marinara with Italian Herbs & Fresh Garlic Sauce, , divided 12 ounces spaghetti,, cooked and drained Directions Step 1: Heat oven to 425°F. Place egglant, cut-side down, on lightly oiled baking sheet. Bake 20 min. or until very tender. Cool slightly. Step 2: Scrape flesh from eggplant; discard skin. Mix eggplant and beans in a large bowl. Use a pastry cutter or potato masher to easily mash beans and combine with eggplant. Step 3: Stir in bread crumbs, egg, cheese, garlic and salt. Shape into 18 meatballs. Arrange on baking sheet. Bake 20 min. or until lightly browned. Step 4: Bring sauce to a boil in 2-quart saucepan. Reduce heat and gently stir in meatballs. Simmer 5 min. Serve over spaghetti. Tips: Use a pastry cutter or potato masher to easily mash beans and to combine with eggplant. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
