Vegan Eggplant Meatballs and Spaghetti

1. Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray or lay down parchment paper. Prepare flax egg by combining 1 tbsp of flax seed meal with 2.5 tbsp of water and set aside.
2. Place 1/2 tbsp of oil in a large skillet over medium-high heat. When hot, add the cubed eggplant and 1/4 cup water. Season with salt and pepper and cook, stirring occasionally until tender, about 10 to 12 minutes. Transfer to a blender and pulse a few times to break down the chunks.
3. Transfer the eggplant to a bowl and add bread crumbs, flax egg, minced garlic, onion powder, Italian seasoning, and vegan parmesan. Season with an additional dash of salt and pepper. Mix to combine.
4. Form the eggplant mixture into 18-24 balls, depending on your desired size (scoop about a tbsp each). Place on the prepared baking sheet and bake until firm and browned, about 22-25 minutes.
5. While the meatballs are cooking, cook spaghetti according to package instructions.
6. Heat the marinara sauce in a large deep skillet over medium heat. Add the baked meatballs to the sauce and simmer for 5 minutes.
7. Add the sauce and meatballs to the cooked spaghetti and mix to combine.
8. Serve immediately, topping with grated vegan parmesan and fresh basil. ENJOY!