- 2 tbsp olive oil
- 1 lb eggplant, unpeeled, cut into cubes no larger than 1 inch
- 1 tsp salt
- 1/2 tsp pepper
- 1 onion, chopped
- 1 tbsp minced garlic
- 1 cup cooked or canned white beans
- 1/4 cup chopped fresh parsley
- 1 cup breadcrumbs, preferably whole wheat
- 1/3 cup grated parmesan cheese
- Pinch red chili flakes
Heat the oven to 375°F. Line baking sheet with foil and spray with non-stick cooking spray. Put 1 tablespoon oil in a large skillet over medium-high heat. When it’s hot, add the eggplant and 1/4 cup water. Sprinkle with the salt and pepper and cook, stirring occasionally, until the pieces shrivel a bit and are tender and beginning to color, 10 to 15 minutes.
Transfer the eggplant to the bowl of a food processor.
Add the remaining 1 tablespoon oil to the pan along with the onion and garlic and return to the heat. Cook, stirring frequently until they’re soft and translucent, 3 to 5 minutes. Meanwhile, drain the beans; if using canned, rinse the beans also. Add the beans and parsley to the work bowl with the eggplant and pulse until well combined and chopped, but not pureed.
Toss the eggplant mixture with the onion and garlic, then add the breadcrumbs, parmesan cheese and red Chile flakes if you’re using them. Taste and adjust the seasoning. Roll the mixture into 12-15 balls about 2 inches in diameter; transfer them to the prepared pan. Bake, undisturbed, until they’re firm and well browned, 25 to 30 minutes.
Serve warmed in marinara sauce. Leftovers can be frozen