1 large eggplant (about 1-½ pounds), halved lengthwise
1 can (14.5 ounces) cannellini beans rinsed, drained and mashed
1 cup whole wheat panko bread crumbs
1 egg, slightly beaten
½ cup shredded mozzarella cheese
? cup grated Parmesan cheese
2 cloves garlic, chopped
½ teaspoon salt
1 jar (24 ounces) farm to fork® roasted garlic & caramelized onion sauce with fresh oregano, divided
12 ounces spaghetti, cooked and drained
Heat oven to 425°F. Place eggplant, cut-side down, on lightly oiled baking sheet. Bake 20 min. or until very tender. Cool slightly.
Scrape flesh from eggplant; discard skin. Mix eggplant and beans in a large bowl. Stir in bread crumbs, egg, cheese, garlic and salt. Shape into 18 meatballs. Arrange on baking sheet. Bake 20 min. or until lightly browned.
Bring sauce to a boil in 2-quart saucepan. Reduce heat and gently stir in meatballs. Simmer 5 min. Serve over spaghetti.