Eggplant Parm Meatballs

🥘 Ingredients

• olive oil 3 Tbsp
• eggplant 12 oz
• onion 1 medium
• garlic 6 cloves
• basil 1 Tbsp
• oregano 1 tsp
• thyme ½ tsp
• black pepper ¼ tsp
• nutritional yeast 2 Tbsp
• bread crumbs 1 cup
• salt ¾ tsp
• spaghetti 16 oz
• marinara sauce 24 oz
• parsley ¼ cup

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.
3. 3

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