Eggplant Meatball Spagetti

Meatball lovers will never be able to tell that these are made with eggplant instead of meat! Prepare a vegetarian tomato sauce to serve over these meatballs or use your favorite store bought pasta sauce. I used brown rice spaghetti noodles, but I also recommend whole wheat pasta.

• 1 large eggplant, diced
• 1/4 cup water
• 2 eggs, lightly beaten
• 1/3 cup grated parmesan
• 1 tsp Italian herbs
• 1 garlic clove, minced
• 1 tsp minced onion or dried onion flakes
• black pepper
• sea salt
• 1 1/2-2 cups bread crumbs

1. Sauté eggplant with a touch of olive oil in a large frying pan over medium-high heat. Once the eggplant has let out it's juice and begins to brown add 1/4 cup water to pan and stir. Once water has dissipated from eggplant mixture; remove pan from heat. Puree eggplant with a hand held blender or a food processor.
2. Preheat oven to 400°. Combine eggplant with the remaining ingredients using only 1 1/2 cup of bread crumbs. Add more bread crumbs if mixture is too mushy.
3. Using your hands roll into 1" balls and place on greased cookie sheet.
4. Bake in oven for 40 minutes turning balls at the 20 minute mark. Makes about 15-18 meatballs.
5. Serve over cooked spaghetti noodles with tomato sauce and Parmesan sprinkled on top.