EGGPLANT PATTIES RECIPE RECIPES

Steps:

• Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
• Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. Transfer to the bowl of a food processor and pulse a few times.
• Transfer to a bowl and add bread crumbs, beaten egg, Romano cheese, parsley, garlic and chopped basil into the eggplant. Season with 1/2 teaspoon kosher salt and 1/8 teaspoon of pepper.
• Form the eggplant mixture into 24 balls about 1 1/8 oz each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes.
• Heat the sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if desired.

Steps:

• Remove the tomatoes from the cans, reserving the juice.
• Using the hands, gently crush the tomatoes, removing cores, stems, and any tomato skin pieces.
• In a pot or saucepan, place the olive oil over medium heat.
• Gently saute the minced garlic and onion for about 30 seconds until fragrant.
• Add the crushed tomatoes, juice included, and bring to a boil over high heat.
• As soon as the mixture boils, reduce the heat and simmer for 2 hours, stirring every little bit.
• Around the 1½ mark, add the oregano and basil.
• Use an immersion blender to blend the sauce quickly and easily.
• Add salt and pepper to taste.
• Serve and enjoy!