Spaghetti With Eggplant & Bean Meatballs  

Many of us are trying to eat more plant-based food.  Eating a plant-based diet improves the health of your gut so you are better able to absorb the nutrients from food that support your immune system and reduce inflammation. I’ve written before about the connection between inflammation and illness. Plant fiber can lower cholesterol and stabilize blood sugar, and it helps prevent diabetes and heart disease.  Even if you only have one meatless day a week, it is a step toward a healthier diet.

Today’s recipe is a meatless version of a favorite dish of spaghetti and meatballs. The meatless balls are made of cooked eggplant, white beans, two kinds of cheese, panko bread crumbs, garlic, and oregano.  I make the meatballs 1 1/2″ to 2″  so they retain their shape better.  Then they are simmered in a flavorful tomato sauce before serving. I like the classic recipe for marinara in the New York Times. Yum! If you prefer, you can use your favorite pasta sauce instead of marinara.

Read More