Eggplant Parm Meatballs

🥘 Ingredients

• basil
  1 Tbsp
• black pepper
  1/4 tsp
• bread crumbs
  1 c
• eggplant
  12 oz
• garlic
  6 cloves
• marinara sauce
  24 oz
• nutritional yeast
  2 Tbsp
• olive oil
  3 Tbsp
• onion
  1 medium
• oregano
  1 tsp
• parsley
  4 tbsp
• salt
  3/4 tsp
• spaghetti
  1 lb
• thyme
  1/2 tsp

🍳 Cookware

• baking sheet
• parchment paper
• large skillet
• spatula
• large bowl
• medium saucepan

1. 1

   Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat. Set aside.
2. 2

   Heat the olive oil in a large skillet over medium heat. Add the eggplant and cook, occasionally mashing it with the side of a spatula or wooden spoon, for about ⏱️ 5 minutes , or until the eggplant starts to become tender. Add the onion and cook for 4 to ⏱️ 5 minutes more, until the eggplant is cooked through and tender but still holds its shape.

   olive oil: 3 Tbsp, eggplant: 12 oz, onion: 1 medium
3. 3

   Add the garlic , basil , oregano , thyme and black pepper and cook for ⏱️ 30 seconds .

   garlic: 6 cloves, basil: 1 Tbsp, oregano: 1 tsp, thyme: 1/2 tsp, black pepper: 1/4 tsp
4. 4

   Transfer the eggplant mixture to a large bowl . Mix in the nutritional yeast and bread crumbs . (Bread crumbs contain different amounts of sodium, so it is important to taste the eggplant mixture before adding the salt.) Taste the mixture and season with the salt . Allow the mixture to sit at room temperature until cool enough to handle before forming the meatballs.

   nutritional yeast: 2 Tbsp, bread crumbs: 1 c, salt: 3/4 tsp
5. 5

   Using your hands and about 1½ tablespoons of the eggplant mixture for each, form 15 meatballs. Place the meatballs on the prepared baking sheet and bake for ⏱️ 15 minutes . Flip them over and cook for about ⏱️ 10 minutes more, or until golden brown on both sides.
6. 6

   Meanwhile, cook the spaghetti according to the package directions until it is al dente and heat the marinara sauce in a medium saucepan over medium heat.

   spaghetti: 1 lb, marinara sauce: 24 oz
7. 7

   Allow the meatballs to cool for about ⏱️ 10 minutes . Transfer them to the saucepan with the marinara sauce. Heat gently until warmed through before serving on top of the pasta and garnishing with parsley .

   parsley: 4 tbsp