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Milk INSPIRED Eggplant Meatballs

This recipe is part of the Savour Ontario at Home recipe collection curated in Spring 2020. Nearly 50 of Ontario's top chefs and culinary personalities personally prepared and photographed signature recipes to help inspire and support cooks at home.

Alida Solomon opened her celebrated Toronto restaurant Tutti Matti in 2002. She has been hailed by critics and received both local and national awards, including the prestigious 2009 L’Eccio D’Oro for Osteria of the Year and being named a Fellow of the Institute at the 2016 Ontario Hostelry Institute’s Gold Awards.

Alida lived and worked in Montalcino, Tuscany, for six years, and was highly respected in the regional hospitality industry where she garnered acclaim for the hilltop restaurant Boccon di Vino, for which she earned Michelin recognition.

“Eggplant parmigiana is a classic Italian dish which I have turned into something new, with Smoked Ontario Cheddar or mozzarella on top. We are so lucky to have such amazing artisan cheese makers right in our own backyard. They’re a welcomed addition to any of my dishes.”

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PREP24 h
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Cooking1 h
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Ready in25 h
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Ingredients

Quick Tomato Sauce

Instructions

Eggplant

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

Eggplant Meatball

  1. Step
    Sauté onion in a bit of olive oil and set aside to cool.
  2. Step
    Scoop out the all of the flesh from the steamed eggplants into a large bowl and discard the skins.
  3. Step
    Add stale bread, 1/2 cup milk, 1 tbsp fresh basil and mint, chopped, 1 cup Ontario ricotta, 1/2 cup grated aged Ontario cheddar.
  4. Step
    Mix with hands until all ingredients are fully incorporated.
  5. Step
    On a sheet tray, make balls like mini donuts and roll in breadcrumbs. Set aside.
  6. Step
    In a frying pan, start tomato sauce on low heat.
  7. Step
    Sauté garlic in olive oil and add crushed tomato. Let simmer on medium heat, stirring constantly for about 10–15 minutes.
  8. Step
    In another frying pan, warm olive oil and saute eggplant meatballs, then place in warm tomato sauce.

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