1 small eggplant (about 12 ounces)
1 large egg, lightly beaten
1/2 cup cooked white beans, such as cannellini or navy (rinsed, if canned), smashed with a fork
1 large clove garlic, pressed through a garlic press
1/2 cup finely chopped fresh basil leaves or flat-leaf parsley
1/2 cup finely grated parmesan cheese, plus extra for sprinkling
Kosher salt and freshly ground pepper
1 cup gluten free panko-style bread crumbs
Olive oil mister or nonstick pan spray
2 cups quick tomato sauce (found at http://www.thegeneticchef.com/quick-tomato-sauce/)
Preheat the oven to 375 degrees F. Line a rimmed baking sheet with foil and place the eggplant on top. Use a fork to prick the eggplant 4 times, then place the eggplant in the oven and roast it until it has completely collapsed and a paring knife easily slips into the center, 40 to 50 minutes. Cool the eggplant 20 minutes. Leave the oven on.
Slice the eggplant in half lengthwise and use a spoon to scoop out the flesh (discard the skin). Place the roasted eggplant in a medium bowl and stir in the egg and beans. Add the garlic, basil, parmesan, 3/4 teaspoon salt and 1/2 teaspoon pepper and stir to combine, then mix in the breadcrumbs.
Again, line the rimmed baking sheet with a clean sheet of foil and lightly mist it with spray. Shape the eggplant mixture into balls about the size of a golf ball (2 tablespoons per ball; you should get about 16). Place them on the prepared baking sheet and lightly mist the top of the balls with spray. Bake the eggplant balls until they are golden brown and firm, about 20 minutes.
While the meatballs cook, make the quick sauce in a small saucepan. Remove the meatballs from the oven, sprinkle with a little extra parmesan and serve with the marinara sauce.
(Adapted from Food Network)