Food & Cooking Recipes Ingredients Pasta and Grains Spaghetti and Eggplant "Meatballs" 5.0 (2) 2 Reviews By Greg Lofts Greg Lofts Website Greg is the deputy food editor for Martha Stewart Living. Editorial Guidelines Updated on January 30, 2020 Print Rate It Share Share Tweet Pin Email Photo: Chris Simpson Prep Time: 40 mins Total Time: 55 mins Servings: 4 Spaghetti and meatballs has multigenerational appeal, even when it goes vegetarian. A blend of eggplant and white beans provides the protein. Cheese, garlic, and oregano are the familiar-flavor agents; breadcrumbs and egg bind them together. A quick trip under the broiler browns the tops and sides, then plunk!—into the gravy they go. Ingredients 1 large eggplant (1 pound), cut into ½-inch-thick rounds 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 teaspoon minced garlic 1 ½ teaspoons minced fresh oregano 1 cup white beans, such as cannellini (from a 15.5-ounce can), drained and rinsed 1 large egg, lightly beaten ½ cup panko breadcrumbs 1 ounce Parmigiano-Reggiano, grated (¼ cup), plus more for serving ¼ teaspoon red-pepper flakes, plus more for serving Kosher salt 3 ½ cups All-Purpose Tomato Sauce 12 ounces spaghetti Directions Preheat broiler with a rack about 6 inches from heating element. Arrange eggplant in a single layer on a rimmed baking sheet. Broil until blackened on top, 5 to 7 minutes. Flip and continue broiling until blackened on second side, 3 to 4 minutes more. Immediately transfer to a bowl with oil, garlic, and oregano, tossing to combine. Cover bowl with a plate or plastic wrap; let steam until eggplant softens and cools slightly, about 5 minutes. Transfer eggplant mixture to a food processor. Add beans, egg, breadcrumbs, cheese, red-pepper flakes, and 1 1/2 teaspoons salt. Pulse just to a chunky paste, 10 to 12 times (do not overmix). Form mixture into 16 meatballs, each approximately 1 1/4 inches in diameter; transfer to a rimmed baking sheet lightly drizzled with oil. Drizzle with more oil, shaking sheet until meatballs are lightly and evenly coated. Broil, undisturbed, until browned on top and firm, 5 to 7 minutes. Meanwhile, bring 3 cups tomato sauce to a simmer over medium-high heat in a large straight-sided skillet. Gently transfer broiled meatballs to sauce, turning to coat (meatballs are delicate and can fall apart if handled aggressively). Reduce heat to medium-low; simmer 10 minutes. Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Drain, reserving 1 cup pasta water. Return pasta to pot; stir in remaining 1/2 cup tomato sauce and 1/2 cup pasta water. Toss in more pasta water as necessary, a little at a time, until sauce evenly clings to noodles. Serve meatballs with sauce over pasta, topped with more cheese and red-pepper flakes, and a drizzle of oil. Cook's Notes Bucatini, a spaghetti-like pasta that's thicker and has a hollow core, is also excellent in this recipe. Rate it Print