Eggplant Meatballs
 
 
Makes 4 servings
Ingredients
  • 1 large eggplant, cut lengthwise into ¾"-thick pieces
  • sea salt and freshly ground black pepper
  • 1⅓ cups fresh bread crumbs (see notes)
  • 5 tablespoons olive oil, divided
  • ½ cup grated Pecorino Romano cheese
  • 1 garlic clove, minced + 2 garlic cloves, thinly sliced
  • 1 egg white
  • ¼ cup plain bread crumbs
  • 1 28 oz. can whole peeled tomatoes
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried chili flakes
  • 4 bocconcini (small mozzarella balls), each cut lengthwise into 4 pieces
Instructions
  1. Preheat oven to 350 degrees.
  2. Place eggplant on a wire rack set over a baking sheet; sprinkle with salt and let sit for 30 minutes.
  3. Meanwhile, place fresh bread crumbs on a separate baking sheet and spread in a single layer. Bake until lightly golden and crispy, 5-10 minutes. Remove from the oven and set aside.
  4. Pat eggplant with a paper towel, removing as much liquid as you can. Heat 1 tablespoon olive oil in a 10-inch fry pan over medium-high heat. Add 2 pieces of eggplant to pan and cook for 2-3 minutes on each side or until tender. Remove from pan and set aside. Repeat with remaining eggplant. Let cool slightly and then transfer to a food processor and pulse a few times to break up the eggplant.
  5. In a large bowl, combine the toasted bread crumbs, Pecorino Romano cheese, minced garlic, egg white and cooked eggplant. Season with salt and pepper and stir to combine. Chill in the refrigerator for at least 30 minutes.
  6. Form eggplant mixture into 16 1½" balls, coat with plain bread crumbs and arrange on a baking sheet. Chill in the refrigerator until firm, about 1 hour or overnight.
  7. In the same fry pan used to cook the eggplant, heat 2 tablespoons olive oil over medium heat. Add eggplant meatballs and cook, turning occasionally, until browned all over, 6-7 minutes. Remove from pan and set aside.
  8. Increase oven temperature to 425 degrees.
  9. In the same fry pan, heat remaining 1 tablespoon olive oil over medium heat. Add sliced garlic and cook until fragrant, about 30 seconds.
  10. Add tomatoes with juice, crushing with your hands as you add them, oregano, chili flakes and ½ teaspoon salt. Bring to a boil.
  11. Nestle browned eggplant meatballs in sauce and bake for 18 minutes.
  12. Gently turn over meatballs and top each with a piece of mozzarella. Broil until cheese is bubbly, 2-3 minutes.
Notes
To make fresh bread crumbs, place a few bread chunks (preferably from an Italian loaf) in a food processor and pulse until finely ground.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/eggplant-meatballs/