Eggplant Meatballs

Put a medium pot of water on to boil.

Meanwhile, heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half the eggplant and cook, stirring often, until the eggplant is browned and very tender, 6 to 8 minutes. Transfer to a medium bowl and repeat with 2 tablespoons oil and the remaining eggplant, adding garlic during the last 2 minutes of cooking. Transfer to the bowl; let the eggplant mixture cool for 5 minutes.

Add egg, 1/4 cup Parmesan, panko, basil, Italian seasoning and salt to the eggplant mixture; stir to combine, lightly mashing the eggplant pieces. Form the mixture into 12 balls (about 2 tablespoons each) and place on a plate.

Cook pasta in the boiling water according to package directions; drain and keep warm.

Meanwhile, wipe the skillet clean; heat 1 tablespoon oil in the skillet over medium-high heat. Add 6 meatballs and cook, turning occasionally, until lightly browned on all sides, 5 to 6 minutes. Transfer the meatballs to a plate and repeat with the remaining 1 tablespoon oil and meatballs. Transfer the browned meatballs to the plate.

Add marinara to the skillet; cook over low heat, stirring occasionally, until hot, 2 to 3 minutes. Divide the pasta among 4 bowls; top each serving with 3 meatballs, 1/2 cup sauce, 1 tablespoon Parmesan and, if desired, additional basil.