Cooking Instructions

• Whisk together the milled flaxseed with 3 tablespoons of water to make a flax 'egg.' Set aside and let thicken for 15 minutes while you prepare the rest of the ingredients.
• Preheat the oven to 375 degrees F. Spray a baking sheet with cooking oil, or put parchment paper on top if desired.
• Heat the olive oil in a large skillet over medium heat. Add the eggplant cubes and ¼ cup of water. Cook down for 10 to 12 minutes until soft, stirring occasionally.
• Transfer the cooked eggplant to a mixing bowl and mash it into a paste using a potato masher or food processor. Let cool.
• Add the thickened flax 'egg,' ground oats, Italian seasoning, salt, red pepper flakes, and garlic to the bowl. Mix well.
• Use your hands to form the mixture into 12 balls and place them on the baking sheet in a single layer. Bake for 20 to 25 minutes.
• Prepare pasta according to package instructions. Heat marinara sauce in a skillet over medium-low heat. When meatballs are done, place them in the skillet to simmer in the sauce.
• Serve the meatballs and tomato sauce over pasta or veggie noodles or in hoagie rolls. Sprinkle with fresh herbs if desired.