WHAT YOU NEED

Eggplant Meatball Ingredients:

 
  • 6-8 slices of stale bread, broken into small pieces
  • ½ cup milk 
  • 1 tbsp fresh basil and mint, chopped
  • ½ onion, chopped
  • 1 cup Ontario ricotta 
  • ½ cup grated aged Ontario cheddar 
  • 3 steamed whole eggplants, drained overnight
  • ½ cup breadcrumbs 
  • 4 slices Ontario smoked mozzarella 
  • 1/2 cup extra virgin olive oil 

Quick Tomato Sauce Ingredients:

 
  • 2 cans diced tomato (796ml)
  • 4 cloves garlic 
  • 2 Tbsp extra virgin olive oil 

Eggplant instructions:

  • Slice the eggplants, lengthwise and steam over boiling water.
  • Leave cooked eggplant in a large colander, over a large bowl in the fridge to strain overnight.
 

Eggplant Meatball instructions:

  • Sauté onion in a bit of olive oil and set aside to cool.
  • Scoop out the all of the flesh from the steamed eggplants into a large bowl and discard the skins.
  • Add all ingredients: 6 – 8 slices of stale bread (broken into small pieces), ½ cup milk, 1 tbsp fresh basil and mint, chopped, 1 cup Ontario ricotta, ½ cup grated aged Ontario cheddar
  • Mix with hands until all ingredients are fully incorporated.
  • On a sheet tray, make balls like mini donuts and roll in breadcrumbs. Set aside.
  • In a frying pan, start a tomato sauce on low heat.
  • Sauté garlic in olive oil and add crushed tomato. Let simmer on medium heat, stirring constantly for about 10–15 minutes.
  • In another frying pan, warm olive oil and sauté eggplant meatballs, then place in warm tomato sauce.
  • Place sliced Ontario smoked mozzarella on top of each meatball and bake at 350°F (180 °C) for 10 to 15 minutes. Serve immediately and enjoy thoroughly!

Dairy Inspiration

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