Eggplant Balls in Tomato Sauce

To make the eggplant balls in tomato sauce, start with the tomato sauce: in a small pot, heat the oil with a clove of garlic in its skin, then pour in the tomato puree 1 and enough water to rinse the jar, then add salt 2. Stir and cook covered on low heat for 30-40 minutes 3.

In the meantime, prepare the eggplants: first cut them into slices 4, then into sticks 5, and finally into cubes 6.

In a non-stick pan, sauté a crushed garlic clove with a drizzle of oil, then add the eggplants 7 and salt. Brown the eggplants over high heat for about 10 minutes, stirring often 8. When they are soft and colored, transfer the eggplants to a bowl and let them cool. Once cooled, add the breadcrumbs 9.

Also add the grated Grana Padano PDO 10 and chopped parsley 11, then season with salt and pepper. Mix with your hands to get a soft and compact mixture 12.

Form balls about the size of a walnut; with these quantities, you will get about twenty 13. To help, you can wet your hands. Heat another drizzle of oil in the same pan where you cooked the eggplants, then place the balls 14 and brown them for about 5 minutes, shaking the pan to turn them on all sides 15.

When they are evenly golden, add the tomato sauce 16 and briefly toss everything to combine the meatballs with the sauce 17. Garnish with basil leaves and serve your eggplant balls in tomato sauce 18!