Method

Step 1: Prepare the Eggplant

Preheat your oven to 400°F (200°C).

Dice the eggplant and place it in a colander. Sprinkle with salt and let it sit for about 20 minutes to draw out moisture. Rinse and pat dry.

Step 2: Make the Meatballs

In a skillet, heat a tablespoon of olive oil over medium heat. Add the eggplant and sauté until tender, about 8-10 minutes. Let it cool slightly.

In a large mixing bowl, combine the sautéed eggplant, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, pepper, oregano, and red pepper flakes. Mix until well combined.

Shape the mixture into meatballs, about the size of a golf ball. Place them on a baking sheet lined with parchment paper.

Step 3: Bake the Meatballs

Bake the meatballs in the preheated oven for 25-30 minutes or until they are golden and firm to the touch.

Step 4: Prepare the Sauce

In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute, being careful not to burn it.

Pour in the crushed tomatoes and sugar, season with salt and pepper, and let it simmer for about 10 minutes.

Step 5: Cook the Pasta

While the sauce is simmering, cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside.

Step 6: Combine and Serve

Add the baked eggplant meatballs to the sauce and gently stir to combine.

Serve the meatballs and sauce over the cooked pasta. Garnish with fresh basil and additional Parmesan cheese if desired.

Variations

Gluten-Free: Substitute regular pasta with gluten-free pasta or zucchini noodles.

Vegan: Use flax egg instead of an egg and nutritional yeast instead of Parmesan.

Add Vegetables: Stir in sautéed bell peppers, spinach, or mushrooms for added nutrition.