Eggplant Meatballs in Sauce

Here is the recipe for eggplant meatballs in sauce, a tasty and vegetarian variation of the classic meatballs, enriched with a flavorful Italian tomato sauce.

Ingredients

For the eggplant meatballs:

• 3 large eggplants
• 100 g of grated Parmesan cheese
• 2 eggs
• Breadcrumbs (as much as necessary to obtain a moldable dough)
• Salt
• Pepper
• Extra virgin olive oil (for frying or baking)

For the sauce:

• 800 g of peeled tomatoes
• 2 cloves of garlic
• Fresh basil
• Salt
• 2-3 tablespoons of extra virgin olive oil
• Sugar (a pinch, if necessary, to remove the sourness of the tomatoes)

Preparation

1. Start by washing the eggplants, dice them and cook them in a pan with a bit of oil until they become soft. Alternatively, you can bake them, still diced, at 180 °C until they soften.

2. Once cooked, let the eggplants cool down slightly and then finely chop them with a knife or with a mixer.

3. In a bowl, combine the chopped eggplants, Parmesan cheese, eggs, salt, and pepper. Add breadcrumbs little by little until you get a mixture firm enough to form meatballs.

4. Shape the meatballs with your hands and, if you prefer, bake them at 180 °C until they are golden, or fry them in hot oil.

For the sauce:

5. In a large pan, sauté the garlic cloves in extra virgin olive oil. Add the peeled tomatoes and lightly crush them with a spoon. Salt and let cook over medium-low heat for about 20 minutes. If the sauce is too acidic, add a pinch of sugar.

6. Add the hand-torn basil leaves, then immerse the eggplant meatballs in the sauce and let cook for another 10-15 minutes so that the flavors blend well.

Your eggplant meatballs in sauce are ready to be served!

Curiosity

Eggplant meatballs are an ideal dish for those who follow a vegetarian diet but want to enjoy the pleasure of a succulent meatball and the classic Italian sauce. Moreover, you can serve them as a main course with some homemade bread or as a rich and substantial side dish.