Stuffed Eggplant With Meatballs

Use your thumb to make an indentation in each ball and tuck a portion of the provolone inside. To form meatballs from ground meat.

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Add the eggplant meatballs to.

Stuffed eggplant with meatballs. Form each portion into a ball. At this point remove eggplant and drain on a paper towel. Roll the balls to.

Pour eggplant with salt water. Add 1 egg a pinch of salt a few chopped basil leaves and 4 oz of Parmigiano Reggiano. Spread the remaining 14 cup bread crumbs onto a plate and roll each meatball in the crumbs.

Knead and form meatballs that you will dip in breadcrumbs. Heat some peanut oil in a pan and once hot fry the eggplant meatballs a few at a time rotating them until golden brown. Form the eggplant mixture into 24 balls about 1 18 oz each rolling tightly and transfer to the prepared baking sheet.

Heat the remaining Tbs. Of oil in a large skillet over medium-high heat. Divide the eggplant mixture into 12 equal portions.

Heat the sauce in a. Peel the eggplant. Bake until firm and browned about 20 to 25 minutes.

Stir the meat onion garlic egg parsley spices. Place it on a plate and continue making meatballs until you use up all the eggplant mix.

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