Eggplant Meatballs Over Zucchini Pasta Recipe 445

Steps:

• Preheat the oven to 350 degrees F. Using a peeler, peel the skin off of the eggplant. Cut the eggplant into thick rounds (about an inch) and then into chunks. In a medium/large pan, add a drizzle of olive oil over medium heat. Add 2 teaspoons of minced garlic to the pan (leave the rest for later), and sauté for about a minute. Add the chopped up eggplant to the pan and mix through the garlic and oil. Add two tablespoons of water to the pan, cover, and reduce heat to low. Steam the eggplant for 10 minutes. In a food processor or high speech blender, add the oats and blend into flour-like consistency. When the eggplant is fork tender, drain and excess water from the pan and add the eggplant to the processor, along with the egg, basil, parmesan cheese, red pepper flakes, dried parsley, sea salt, and pepper. Process until a sticky mixture is formed. *If you used a really large eggplant, you may need to add more oats until the mixture sticks together. It's ok if the remaining oats do not get blended finely. Evenly coat a baking sheet with olive oil. With slightly damp hands, scoop out the eggplant mixture, roll into balls and place them on a baking sheet. I found I needed to rinse my hands multiple times in-between; however make sure you're hands aren't too wet. Bake for the eggplant 'meatballs' for 10 minutes, then flip the meatballs over and bake for an additional 15 minutes (25 total). While the meatballs are baking, spiralize your zucchini/yellow squash. Squeeze any excess liquid from your zucchini pasta with a paper towel. Flash fry the zucchini pasta over medium heat, by adding a teaspoon of olive oil to your pan and sautéing until heated through. (*You can cook for longer, I just don't like them to get soggy). Warm your sauce. Place the zucchini pasta on a plate, top with meatballs your favorite sauce, and additional fresh chopped basil.

Steps:

• Heat oven to 400°F.
• Heat oil in large skillet on medium heat. Add zucchini; cook 5 min. or until tender, stirring occasionally. Drain in colander. Use back of spoon to press zucchini into colander to remove as much liquid as possible. Cool zucchini 5 min.
• Place zucchini in large bowl. Add bread crumbs, cheese, garlic, egg and 1/4 cup basil; mix well. Shape into 18 "meatballs," using about 2 Tbsp. zucchini mixture for each ball. Place on rimmed baking sheet sprayed with cooking spray.
• Bake 15 min. Meanwhile, cook spaghetti as directed on package, omitting salt. About 5 min. before spaghetti is done, cook pasta sauce in large saucepan on medium-low heat until heated through, stirring occasionally.
• Drain spaghetti; place on platter. Add zucchini balls to pasta sauce; stir until evenly coated. Spoon over spaghetti; sprinkle with remaining basil.

Steps:

• Heat 1 tablespoon of the olive oil in a saucepan and add the garlic. Cook and stir without browning. Add the tomatoes, parsley, oregano, pepper flakes, salt and pepper. Stir to blend, bring to a boil and simmer for 15 minutes.
• Meanwhile cut off the ends of the eggplant and peel. Cut it into 1-inch cubes.
• Cut the ends off the zucchini and slice into 1-inch thick slices.
• Heat the remaining olive oil in a large skillet. When the oil is very hot, add the eggplant, zucchini, salt and pepper. Cook, tossing, until nicely browned and tender. Add to the tomato sauce. Mix well and cook for 15 minutes.
• Drop the pasta into salted boiling water and cook to the desired degree of doneness. Drain and reserve 1/2 cup of the cooking liquid.
• Return the pasta to the pot, add the reserved cooking liquid, the vegetable and sauce mixture, basil and Parmesan cheese. Toss and serve hot.