Preparation

• 1. Wash and cut eggplant into 2-inch cubes. Heat olive oil in a frying pan. Add eggplant and cook over low heat until tender while stirring occasionally.
  2. Meanwhile add marinara to a pan and heat over low heat until simmering.
  
  In a large bowl add bean, garlic, soy, Parmesan cheese, vital wheat gluten, nutritional yeast, herbs, and mashed eggplant and vegetable stock. Mix to combine then use your hands to mash the mixture together into a dough.
  3. Shape mixture into 2-inch size balls. Packing the mixture tightly together.
  4. Place them on a lightly greased or paper-lined pan
  5. and bake for 20 minutes, flipping them over at 10 minutes. You can eat them still warm from the oven or you can let them cool and reheat them in the sauce later. Letting them cool helps them firm up to a more meaty texture.
  6. Transfer meatballs to simmering marinara sauce.
  7. Continue until all meatballs are added to marinara sauce and toss to coat, cooking until heated through completely about 10 minutes.
  8. Serve topped with additional Parmesan cheese and basil.