INGREDIENTS
1 small eggplant (about 12 ounces)
1 large egg, lightly beaten
1/2 cup cooked white beans, such as cannellini or navy (rinse, if canned), smash with a fork
1 large clove garlic, very finely chopped or pressed through a garlic press
1/2 cup finely chopped fresh basil leaves or flat-leaf parsley
1/2 cup finely grated parmesan cheese Kosher salt and freshly ground pepper
1 cup whole-wheat panko-style breadcrumbs Olive oil mister or non-stick pan spray
2 cups marinara sauce (homemade or store-bought)
1/4 cup Four Fathers Cayenne Hot Sauce (add to marinara sauce)
DIRECTIONS
Preheat the oven to 375°F. Line a rimmed baking sheet with foil and place the eggplant on top. Use a fork to prick the eggplant 4 times, then place the eggplant in the oven and roast until it has completely collapsed and a paring knife easily slips into the center, approximately 40 to 50 minutes. Cool the eggplant for 20 minutes. Leave the oven on.
Slice the eggplant in half lengthwise and use a spoon to scoop out the flesh (discard the skin). Place the roasted eggplant in a medium bowl and stir in the egg and beans. Add the garlic, basil, parmesan, 3/4 teaspoon salt and 1/2 teaspoon pepper and stir to combine, then mix in the breadcrumbs.
Again, line the rimmed baking sheet with a clean sheet of foil and lightly mist it with oil spray. Shape the eggplant mixture into balls about the size of a golf ball (2 tablespoons per ball). Place them on the prepared baking sheet and lightly mist the top of the balls with oil spray. Bake the eggplant meatballs until they are golden brown and firm, approximately 20 minutes.
While the meatballs cook, warm the marinara sauce in a small saucepan adding Four Fathers Cayenne Hot Sauce. Remove the meatballs from the oven, sprinkle with a little extra parmesan and serve with the marinara sauce.
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