1 lb box pasta
1 large eggplant, diced
12 oz. baby bella mushrooms, diced
1 yellow onion, chopped
3 cloves garlic, minced
1 1/2 tbsp olive oil
1 tspn oregano & basil 
1 cup panko bread crumbs
1 egg
1 tbsp butter
1 cup finely grated Parmesan
24 oz. marinara sauce
Salt & pepper

 

• Chop mushrooms & eggplant. Mix together in a large bowl with olive oil, 2 cloves minced garlic, oregano, basil, salt & pepper. Marinate in fridge ~1 hour
 

• Heat butter over medium heat in skillet. Add remaining 1 clove minced garlic and chopped onion. Cook until translucent

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• Remove mushrooms & eggplant from fridge and drain any excess liquid from bowl. Add to skillet and cook ~10 min or so until tender. Drain any liquid
 

• Preheat oven to 375°

• In a good food processor, pulse cooked vegetables until thick "crumbs" form

• In a large bowl, add vegetable "crumbs", egg, Parmesan, panko bread crumbs, salt & pepper. Mix until completely combined

• Roll into 1 in. balls and place on lined baking sheet. Bake for ~25 min. until firm & lightly browned
 

• While "meatballs" are baking, boil pasta & heat marinara sauce in deep saucepan over low heat

• When "meatballs" are browned, add to marinara and heat ~ 8-10 min. Serve over cooked pasta & top with additional Parmesan