|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)|
|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|
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.