Hey two meatless meals in a row! Shhhhh. Let's keep this quiet.
I made these Eggplant Balls on Sunday. The recipe is from Claire's Corner Copia Cookbook. The Pappardelle was part of the batch I made on Friday night, I put half of the batch of cut pasta in the freezer. Homemade pasta tastes so much better than store bought whether it is fresh or frozen.I heated the eggplant in the oven and than tossed it with some Marinara that I had the freezer, heated it up first of course. I tossed in some grated Mozzarella cheese and we were good to go. So very good to go!
Ingredients -
1/4 cup olive
2 large eggplants, peeled and diced
2 tbsp water
2 cup bread crumbs
1/2 chopped flat-leaf parsley
2 tbsp chopped fresh basil leaves
4 oz shredded mozzarella
4 eggs, lightly beaten
1/4 cup grated Parmesan
Salt and pepper to taste
1/2 cup flour for rolling the eggplant balls
Method -
Heat the olive oil in a large skillet over medium-low heat. Add the diced eggplant and stir to coat. Add the water, cover and cook about 20 minutes, stirring frequently, until the eggplant is very soft. Remove from the heat and turn into a bowl. Add the bread crumbs, parsley, basil, mozzarella, eggs, Parmesan, salt and pepper. Stir to mix well. Let the mixture stand for 15 minutes.
Form the mixture into meatball size balls. Gently roll each ball in the flour to coat evenly.
Bake in a preheated 350-degrees oven about 30 minutes, turning once after 15 minutes.
I entered this post as part of Pasta Please. It is month long pasta-centric event created by Jacqueline of Tinned Tomatoes. I am late to the table on this but I heard about it from bricioli de italiano. Both blog are filled with wonderful recipes and stories.
