Cooking Steps

• Heat the oven to 375°. Spray a large rimmed baking sheet with cooking spray.
• Place ½ tablespoon olive oil in a large nonstick skillet over medium high heat.
• When hot add the eggplant and ¼ cup water. Season with salt and pepper and cook, stirring occasionally until tender, 10 to 15 minutes.
• Transfer to the bowl of a food processor.
• Add the remaining ½ tablespoon of oil to the skillet with the onion and garlic and cook until translucent, 3 to 5 minutes.
• Add to the food processor along with the drained beans and parsley and pulse until well combined and chopped, but not pureed.
• Combine the mixture with the breadcrumbs and red chile flakes if using. Taste for salt then roll into 12 meatballs, about 2-inches in diameter.
• Transfer to the prepared baking sheet and bake until firm and browned, about 25 to 30 minutes.
• Meanwhile, warm the marinara sauce and serve with the meatballs over pasta, zucchini noodles or on a whole wheat roll.