Eggplant meatballs with buffalo mozzarella in tomato sauce
Ingredients
For the Meatballs:
? 4 cups of eggplants (800 g)
? 1 cup of stale bread crumbs (100 g)
? 3/4 cup of Pecorino Romano cheese (80 g)
? 1 cup of breadcrumbs (100 g)
? 2 eggs
? 1 bunch of parsley
? 4 tablespoons of extra virgin olive oil
? Salt to taste
? Black pepper to taste
? 7 oz of buffalo mozzarella (200 g)
For the Tomato Sauce:
? 3 ripe tomatoes
? 3/4 cup of tomato pulp (200 ml)
? Salt to taste
? 4 basil leaves
Instructions
- Cooking the Eggplants:
? Cut the eggplants in half, score them, sprinkle with salt, and drizzle with olive oil.
? Bake in the oven at 350°F (180°C) for one hour.
- Preparing the Mixture:
? Remove the flesh from the cooked eggplants and mash it in a bowl.
? Add the stale bread crumbs, Pecorino, breadcrumbs, eggs, chopped parsley, salt, and pepper. Mix well.
- Forming the Meatballs:
? Take a bit of the mixture, place a piece of mozzarella in the center, and form a meatball.
- Preparing the Sauce:
? Blend the tomatoes, tomato pulp, salt, and basil.
? Pour the sauce into a pan and bring to a boil.
- Cooking the Meatballs:
? Add the meatballs to the boiling sauce.
? Cook over medium-low heat for 30 minutes, turning the meatballs occasionally.
- Serving:
? Serve the meatballs hot with the tomato sauce.
