Eggplant Meatballs in Tomato Sauce

Method

1. To prepare the Eggplant Meatballs in Tomato Sauce, start by making the Tomato Sauce. In a skillet, sauté diced celery, carrot, and onion in a bit of olive oil until they are well cooked and fragrant. Once they are nicely sautéed, add the tomatoes, a little tomato paste, salt, and pepper. Stir well and let it simmer on low heat for 20-30 minutes, adding some fresh basil halfway through the cooking process for extra flavor.
   

   
2. While the tomato sauce is cooking, wash the eggplant thoroughly. Cut off the stem and dice the eggplant. Place the diced eggplant in a skillet with a drizzle of olive oil, a glass of water, and a pinch of salt. Cook until the eggplant is soft enough to be easily mashed with a spoon. If necessary, you can add more water during the cooking process to ensure it doesn’t dry out.
   

   
3. Once the eggplant is well cooked, let it cool down. Pass the cooked eggplant pulp through a sieve, pressing it to remove all the excess water. Transfer the eggplant pulp into a bowl and add some grated Parmigiano Reggiano, one egg, a few torn basil leaves, some breadcrumbs, and a pinch of fine salt. Mix thoroughly, adding more breadcrumbs as needed until you achieve a homogeneous and moldable mixture.
   

   
4. Now, shape the mixture into meatballs of your preferred size, ensuring they are well coated in breadcrumbs for a crispy texture. Once all the meatballs are prepared, fry them in seed oil at 180°C (356°F), turning them halfway through cooking to ensure they are evenly cooked and golden brown on all sides.
   

   
5. Add the fried meatballs to the Tomato Sauce and let them cook further for a few minutes, turning them occasionally to ensure they absorb the rich flavors of the sauce. Once they are ready, turn off the heat and serve your Eggplant Meatballs in Tomato Sauce hot. Finally, remember to download our App with exclusive content and fewer ads!