Eggplant and White Bean Meatballs - Bertolli

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)