For 2 servings
Ingredients
aubergine
1 medium eggplant, about 1 pound, peeled and sliced
Salt
olive oil
filling
1 cup ricotta cheese
1 ½ tablespoons grated parmesan cheese,
1/4 cup freshly grated mozzarella 2 tablespoons chopped fresh parsley
1 egg
salt and pepper
Marinara sauce
2 tablespoons olive oil
2 garlic cloves, chopped
¼ cup finely chopped onion
28 ounces. Can of whole tomatoes, mashed 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 the oil in a pan and sauté the onion until soft. Add the rest of the 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, turning the eggplants halfway through cooking.
Combine the ingredients for the filling in a medium bowl.
When the eggplant has cooled for about 10 minutes, start rolling. Place about 2 tablespoons of ricotta and cheese mixture on each slice. Spread on the eggplant and then roll. Repeat with all eggplant slices.
Spread the bottom of a deep casserole dish with marinara sauce. Start placing the rolled eggplants in the casserole dish. Pour the sauce over the eggplant. Sprinkle some more grated cheese on top.
Bake in a 400 degree oven for about 30 minutes.
meatballs
1 pound lean ground beef {or other ground beef you prefer}
1 cup dried breadcrumbs
2 eggs
3 tablespoons cream
1/3 cup grated Pecorino Romano
4 tablespoons shallots, chopped
2 tablespoons dried Italian seasoning
directions
Mix all the ingredients together with your hands and leave in the fridge for an hour.
Use a muffin scoop to shape the meatballs. Roll smooth. Place on a baking sheet and bake the meatballs in a 350 degree F oven until brown throughout, about 30 minutes. Add the meatballs to the marinara sauce in the recipe above and heat on low for about 30 minutes.
Posted by Jovina Coughlin in Beef, Cheese, Eggplant, Marinara, Sauces