- Preheat oven to 375°F.
- Line baking sheet with foil.
- Place eggplants on a baking sheet and bake approximately 40-50 minutes if large or 20-25 minutes if Japanese eggplants.
- Or microwave until soft.
- Cool 20 minutes.
- Slit cooled eggplants and spoon out pulp, discarding skin; chop pulp.
- Combine pulp with eggs, beans, garlic, parsley or basil, cheese, Italian seasonings, salt and pepper.
- Stir in panko.
- Heat oven to 350°F.
- Line baking sheet with parchment paper.
- Shape mixture into balls, each 2 to 3 tablespoons.
- Arrange meatballs on baking sheet.
- Mist tops with olive oil.
- Bake approximately 23-25 minutes or until balls are golden and firm.
- Toss cooked pasta with marinara sauce.
- Top with meatballs and additional Parmesan cheese.
Makes 8 servings.
Approximate Nutrient Analysis per serving (not including additional Parmesan for topping):
460 calories, 8 g fat, 2.5 g saturated fat, 60 mg cholesterol, 1100 mg sodium, 79 g carbohydrate, 13 g fiber, 12 g sugar, 21 g protein
