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Preheat oven to 425°F. Heat oil in a large skillet cook fennel over medium heat for 2 minutes. Add mushrooms, eggplant and garlic. Cook for 5 to 8 minutes or until vegetables are tender, stirring occasionally. Remove from heat.
Line a baking sheet with foil; set aside. In a large bowl combine eggs, 1/2 cup panko, cheese, 1 tablespoon fresh or 1 teaspoon dried oregano, salt and pepper. Stir in cooked vegetables. Cover and chill for 30 minutes.
Place 3/4 cup panko in a shallow dish. Using floured or damp hands, shape vegetable mixture into sixteen 1 1/2-inch veggieballs. Roll veggieballs in panko to coat. Arrange on the prepared baking sheet. Lightly coat tops with cooking spray. Bake for 10 to 12 minutes or until heated through and starting to brown.
Meanwhile, cook pasta according to package directions; drain. Using paper towels, wipe out skillet used to cook vegetables. In the skillet heat and stir spaghetti sauce over medium-low heat just until boiling. To serve, divide cooked pasta among shallow serving bowls. Top with spaghetti sauce and veggieballs. If desired, sprinkle with additional fresh oregano.