Eggplant Parmesan Meatballs | Savory
Eggplant Parmesan gets a delicious makeover in this plant-forward recipe with homemade vegetarian meatballs served over zucchini noodles.
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 www.savoryonline.com.
Ingredients
- 1 large eggplant (about 1 1/2 lbs)
- 3 tbsp olive oil, divided
- 1 (15.5 oz) can cannellini beans, drained and rinsed
- 1 1/4 cups Italian bread crumbs
- 2 large eggs
- 1/2 cup grated Parmesan cheese, divided
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 (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
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