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Eggplant Meatballs

Budget.Gourmet's picture
Ingredients
  Eggplant 1 Large, peeled
  Lean ground beef 2 Pound
  Parmesan and romano cheese 1⁄2 Cup (8 tbs), grated
  Garlic 3 Clove (15 gm), crushed
  Bread crumbs 1⁄2 Cup (8 tbs)
  Eggs 2
  Basil 1⁄2 Teaspoon
  Ground black pepper To Taste
  Olive oil 2 Tablespoon
  Spaghetti sauce/Italian gravy 1 Cup (16 tbs)
  Grated cheese 1⁄2 Cup (8 tbs) (Parmesan Or Romano)
  Muenster cheese 3⁄4 Pound, sliced
  Salt To Taste
Directions

Place the diced, peeled eggplant in a saucepan with enough water to cover.
Bring to a boil, reduce the heat, and simmer for 10 minutes, or until the eggplant is tender.
Meanwhile, mix together the remaining ingredients for the meatballs.
Drain the eggplant and allow it to cool for a moment.
Mash the eggplant and mix it in with the meatball mixture.
Form into 18 meatballs.
Heat a large frying pan, add the oil, and brown the meatballs in two batches.
Place the sauce in the bottom of a large baking dish.
Set the meatballs in the sauce.
Top with the grated cheese and finally with the thickly sliced (1/8 inch thick) Muenster cheese.
Bake in a 375° oven for 20 minutes, or until all is hot and bubbly.
Try this with Pasta Bagna Cauda, along with Vegetables North Beach.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Eggplant
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
40 Minutes
Ready In: 
70 Minutes
Servings: 
6

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