Spaghetti and Eggplant "Meatballs"

marthastewart.com

Lala

1 large eggplant (1 pound), cut into ½-inch-thick rounds

3 tablespoons extra-virgin olive oil, plus more for drizzling

1 teaspoon minced garlic

1 ½ teaspoons minced fresh oregano

1 cup white beans, such as cannellini (from a 15.5-ounce can), drained and rinsed

1 large egg, lightly beaten

½ cup panko breadcrumbs

1 ounce Parmigiano-Reggiano, grated (¼ cup), plus more for serving

¼ teaspoon red-pepper flakes, plus more for serving

Kosher salt

3 ½ cups All-Purpose Tomato Sauce

12 ounces spaghetti

Directions at marthastewart.com

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