Eggplant and White Bean Meatballs

Name: Eggplant and White Bean Meatballs
Total time: 60 min
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)

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Hearty Eggplant & White Bean Meatballs for a delicious vegetarian pasta topper. Quick and nutritious!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bertolli.com.

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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)