Thursday, September 8, 2011
Meatballs with Eggplant Topped in Muenster Cheese
Serves 6 to 8
Preparation time: 1 hour
1 tablespoon olive oil
2 medium shallots, minced (about 2 tablespoons)
1 medium eggplant, peeled and finely diced into 1/8-inch cubes (about 4 cups)
4 cloves garlic, minced (about 2 tablespoons)
Salt and freshly ground pepper
1 ½ pounds ground sirloin
2 cups Marinara sauce
8 ounces muenster cheese sliced
Preheat oven to 350 degrees. In a hot pan heat the olive oil over medium high heat. Cook the shallots until soft. Add the eggplant and garlic and cook for several minutes. Season with salt and freshly ground pepper.
Remove the pan from the heat and allow to cool.
In a large bowl combine the ground sirloin and the eggplant mixture. Form into 1-inch meatballs and place on a baking sheet. Bake from 10 to 20 minutes or until cooked through.
Pour ½ cup of the marinara sauce into a large baking dish. Place the meatballs in the dish. Pour the remaining sauce on top and place a slice of cheese on top of each meatball. Bake for 20 to 30 inutes until the cheese begins to melt.