Eggplant & Porcini "Meatballs" in Tomato Sauce
Foodandwine.com
Foodandwine.com
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Ingredients

  • 1 large eggplant (1 1/4 pounds)
  • 1 ounce dried porcini mushrooms
  • Boiling water
  • 1/4 cup extra-virgin olive oil
  • 1 small onion, minced
  • 4 garlic cloves, finely grated
  • Two 28-ounce cans imported whole Italian tomatoes, seeded and pureed with their juices
  • 2 tablespoons chopped basil, plus leaves for garnish
  • Salt
  • Freshly ground pepper
  • 3 cups fresh bread crumbs (from 6 ounces crustless country bread)
  • 2 large eggs, beaten
  • 2 ounces Pecorino Romano cheese, freshly grated, plus more for serving
  • 1 tablespoon chopped flat-leaf parsley
  • All-purpose flour, for coating
  • Vegetable oil, for frying
  • Crusty bread, for serving

Instructions

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