For 2 servings

Ingredients

Eggplant
1 medium eggplant, about 1 lb, peeled and sliced
Salt
Olive oil

Filling
1 cup of ricotta cheese
1 ½ tablespoons grated Parmesan cheese,
1/4 cup of freshly shredded mozzarella 2 tablespoons chopped fresh parsley
1 egg
Salt and pepper

Marinara Sauce

2 tablespoons olive oil
2 cloves of garlic, minced
¼ cup finely chopped onion
28 oz. can whole tomatoes, crushed by hand
2 tablespoons tomato paste
1 tablespoon dried Italian seasoning
Salt and pepper to taste
1/4 teaspoon red pepper flakes

Directions

For the sauce
Heat oil in a sautépan and cook the onion until soft. Add the remaining ingredients.
Let the sauce simmer for 30 minutes. Keep warm.

For the eggplant

Brush slices with olive oil and place on a baking sheet. Roast in a 400-degree F oven for 20 minutes, flipping eggplant halfway through cooking.

Combine the filling ingredients in a medium bowl.

When the eggplant has cooled for about 10 minutes, begin the rolling process. On each slice, put about 2 tablespoons of ricotta cheese mixture. Spread it on the eggplant and then roll. Repeat with all eggplant slices.

Coat the bottom of a deep baking dish with Marinara sauce. Start placing the rolled eggplants in the baking dish. Pour sauce on top of the eggplant. Sprinkle some more grated cheese on top.

Bake in a 400-degree oven for about 30 minutes.

Meatballs

1 lb lean ground beef {or any ground meat you prefer}
1 cup dried bread crumbs
2 eggs
3 tablespoons heavy cream
1/3 cup grated pecorino Romano
4 tablespoons shallots, minced
2 tablespoons dried Italian Seasoning

Directions

Working with your hands, combine all ingredients and let sit in the refrigerator for one hour.
Use a muffin scoop to form the meatballs. Roll until smooth. Place on a baking sheet and bake the meatballs in a 350-degree F oven until brown all over, about 30 minutes. Add the meatballs to the Marinara Sauce in the recipe above and heat over low for about 30 minutes.


Posted by in Beef, Cheese, eggplant, Marinara, Sauces