Spaghetti And Eggplant Meatballs

• 2 tablespoons olive oil
• 1 eggplant large, cubed
• 1 white onion medium, diced
• 2 cloves garlic finely minced
• 1/4 cup Italian flat leaf parsley fresh, minced
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese plus extra for garnish
• 1 teaspoon red pepper flakes
• kosher salt
• black pepper
• 1 thin spaghetti pkdg, whole wheat or not
• 1 tomato sauce recipe

1. Step 1: Heat the olive oil in a large skillet over medium high heat. Add the eggplant and cook for 10 to 15 minutes until the cubes have softened. Scoop out the eggplant and add to the bowl of a food processor.
2. Step 2: Add the onion and garlic to the hot skillet and cook until fragrant and onions appear translucent. Add the onion to the food processor bowl along with the parsley and red pepper flakes. Season with a pinch of salt and pepper. Pulse the mixture until the ingredients are finely chopped.
3. Step 3: Place the chopped vegetables into a large bowl and mix in the breadcrumbs and parmesan cheese. Stir until all ingredients are combined. Form two inch meatballs and place on a greased baking tray.
4. Step 4: While you are forming the meatballs, preheat oven to 375 degrees Fahrenheit.
5. Step 5: Bake the meatballs for 25 to 30 minutes or until golden brown and crispy.
6. Step 6: Place a large pot of water to boil. Cook spaghetti according to package directions.
7. Step 7: Warm the tomato sauce in a large skillet and add the cooked spaghetti. Serve with the eggplant meatballs and extra parmesan cheese.

olive oil, eggplant large, white onion, garlic, italian flat leaf parsley, breadcrumbs, parmesan cheese, red pepper, kosher salt, black pepper, thin spaghetti pkdg, tomato sauce recipe

Taken from www.yummly.com/recipe/Spaghetti-and-Eggplant-Meatballs-1312408 (may not work)