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 0 peopleloved this 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. 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
