Whole Wheat Spaghetti and Eggplant “Meatballs”

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October 14, 2016

Recipe by The Kitchen Flamingo 


2 medium eggplants

1 1/2 cups Italian style breadcrumbs

1/4 cup grated parmesan or pecorino romano + more for topping

2 egg yolks

1 tsp garlic powder

1 tsp chopped oregano

1 tbsp chopped parsley + more for topping

1 package whole wheat spaghetti

1 large jar of your favorite pasta sauce (I recommend Newman's Own Sockarooni)

3 tbsp + 2 tbsp olive oil

salt + pepper to taste


Prep Work:

1Preheat oven to 400*F and get your salted pasta water heating. Cut eggplant into medium-sized chunks (skin on) and arrange on baking sheet. Drizzle with olive oil and season with salt + pepper.

2Finely chop herbs and combine them with cheese, breadcrumbs and garlic powder in your mixing bowl.


1Bake eggplant for 15-10 minutes until fork tender. Lower oven heat to 350*F. Transfer cooked eggplant to food processor. Add egg yolks and pulse until just smooth. Mix eggplant mixture into your bowl of ingredients, making sure that everything is well incorporated. Don't be afraid to use your hands! Season generously with salt + pepper.

2Cook spaghetti to package directions once your water starts boiling. Strain and set aside.

3Starting forming your eggplant meatballs. Spray your baking sheet with nonstick spray and arrange meatballs about an inch or so apart. Bake at 350*F for about 20 minutes until just browning on the top and firm to the touch.

4While your meatballs are in the oven, pour pasta sauce into saute pan and heat up on medium low until it starts to simmer. Remove baked meatballs from oven and carefully place in warmed sauce. Coat meatballs in sauce.


1Serve spaghetti topped with sauce and meatballs. Sprinkle on chopped parsley and grated parmesan as desired.


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