Close
Photo: Photographer / Jen Causey, Prop Stylist / Kay Clarke, Food Stylist / Chelsea Zimmer
Active Time:35 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:35 minsTotal Time:35 minsServings:4
Active Time:35 mins
Active Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6tablespoonsextra-virgin olive oil, divided2medium eggplants (about 2 1/2 pounds total), peeled and cubed3clovesgarlic, finely chopped1largeegg, lightly beaten½cupgrated Parmesan cheese, divided¼cupwhole-wheat panko¼cupchopped fresh basil, plus more for garnish1tablespoonItalian seasoning¼teaspoonsalt8ounceswhole-wheat or brown-rice spaghetti2cupslow-sodium marinara sauce
Cook Mode(Keep screen awake)
Ingredients
6tablespoonsextra-virgin olive oil, divided
2medium eggplants (about 2 1/2 pounds total), peeled and cubed
3clovesgarlic, finely chopped
1largeegg, lightly beaten
½cupgrated Parmesan cheese, divided
¼cupwhole-wheat panko
¼cupchopped fresh basil, plus more for garnish
1tablespoonItalian seasoning
¼teaspoonsalt
8ounceswhole-wheat or brown-rice spaghetti
2cupslow-sodium marinara sauce
DirectionsPut a medium pot of water on to boil.Meanwhile, heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half the eggplant and cook, stirring often, until the eggplant is browned and very tender, 6 to 8 minutes. Transfer to a medium bowl and repeat with 2 tablespoons oil and the remaining eggplant, adding garlic during the last 2 minutes of cooking. Transfer to the bowl; let the eggplant mixture cool for 5 minutes.Add egg, 1/4 cup Parmesan, panko, basil, Italian seasoning and salt to the eggplant mixture; stir to combine, lightly mashing the eggplant pieces. Form the mixture into 12 balls (about 2 tablespoons each) and place on a plate.Cook pasta in the boiling water according to package directions; drain and keep warm.Meanwhile, wipe the skillet clean; heat 1 tablespoon oil in the skillet over medium-high heat. Add 6 meatballs and cook, turning occasionally, until lightly browned on all sides, 5 to 6 minutes. Transfer the meatballs to a plate and repeat with the remaining 1 tablespoon oil and meatballs. Transfer the browned meatballs to the plate.Add marinara to the skillet; cook over low heat, stirring occasionally, until hot, 2 to 3 minutes. Divide the pasta among 4 bowls; top each serving with 3 meatballs, 1/2 cup sauce, 1 tablespoon Parmesan and, if desired, additional basil.Originally appeared: EatingWell.com, April 2022
Directions
Put a medium pot of water on to boil.Meanwhile, heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half the eggplant and cook, stirring often, until the eggplant is browned and very tender, 6 to 8 minutes. Transfer to a medium bowl and repeat with 2 tablespoons oil and the remaining eggplant, adding garlic during the last 2 minutes of cooking. Transfer to the bowl; let the eggplant mixture cool for 5 minutes.Add egg, 1/4 cup Parmesan, panko, basil, Italian seasoning and salt to the eggplant mixture; stir to combine, lightly mashing the eggplant pieces. Form the mixture into 12 balls (about 2 tablespoons each) and place on a plate.Cook pasta in the boiling water according to package directions; drain and keep warm.Meanwhile, wipe the skillet clean; heat 1 tablespoon oil in the skillet over medium-high heat. Add 6 meatballs and cook, turning occasionally, until lightly browned on all sides, 5 to 6 minutes. Transfer the meatballs to a plate and repeat with the remaining 1 tablespoon oil and meatballs. Transfer the browned meatballs to the plate.Add marinara to the skillet; cook over low heat, stirring occasionally, until hot, 2 to 3 minutes. Divide the pasta among 4 bowls; top each serving with 3 meatballs, 1/2 cup sauce, 1 tablespoon Parmesan and, if desired, additional basil.
Put a medium pot of water on to boil.
Meanwhile, heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half the eggplant and cook, stirring often, until the eggplant is browned and very tender, 6 to 8 minutes. Transfer to a medium bowl and repeat with 2 tablespoons oil and the remaining eggplant, adding garlic during the last 2 minutes of cooking. Transfer to the bowl; let the eggplant mixture cool for 5 minutes.
Add egg, 1/4 cup Parmesan, panko, basil, Italian seasoning and salt to the eggplant mixture; stir to combine, lightly mashing the eggplant pieces. Form the mixture into 12 balls (about 2 tablespoons each) and place on a plate.
Cook pasta in the boiling water according to package directions; drain and keep warm.
Meanwhile, wipe the skillet clean; heat 1 tablespoon oil in the skillet over medium-high heat. Add 6 meatballs and cook, turning occasionally, until lightly browned on all sides, 5 to 6 minutes. Transfer the meatballs to a plate and repeat with the remaining 1 tablespoon oil and meatballs. Transfer the browned meatballs to the plate.
Add marinara to the skillet; cook over low heat, stirring occasionally, until hot, 2 to 3 minutes. Divide the pasta among 4 bowls; top each serving with 3 meatballs, 1/2 cup sauce, 1 tablespoon Parmesan and, if desired, additional basil.
Originally appeared: EatingWell.com, April 2022
Rate ItPrint
Nutrition Facts(per serving)607Calories32gFat72gCarbs19gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
