These are great on a football Sunday or any other day. Adapt the sauce as you desire, or make as given. It is a delicious finger food.
- ¼ cup olive oil
- 1 onion, chopped
- Kosher salt, freshly ground pepper
- 2 garlic cloves, finely chopped
- 2 28-oz. cans crushed tomatoes
- 1 tablespoon light brown sugar
- 1 tablespoon red wine vinegar
- 1 bay leaf
- Vegetable oil spray
- 2 slices country bread, crusts removed, torn into small pieces
- ½ cup milk
- 1 pound ground chicken
- 2 ounces finely grated Parmesan, plus more
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 garlic cloves, finely chopped
- 2 eggs, beaten
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 12 slider rolls, preferably potato
- Heat oil in a large saucepan over medium-high heat. Add onion and season with salt and pepper. Cook, stirring often, until onion is softened and translucent, 8–10 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Add tomatoes, sugar, vinegar, and bay leaf and bring to a low simmer. Season with salt and pepper and simmer, partially covered, while you prepare meatballs.
- Preheat broiler. Lightly coat a rimmed baking sheet with vegetable oil spray and set aside. Combine bread and milk in a small bowl and set aside, tossing occasionally, until milk is completely absorbed, 8–10 minutes. Combine chicken, 2 oz. Parmesan, parsley, garlic, eggs, salt, pepper, and soaked bread in a large bowl; gently mix with your hands until ingredients are fully incorporated. Dampen your hands, then form mixture into 12 balls; place 2 inches apart on prepared baking sheet. Broil, rotating pan once, until meatballs are browned, 8–10 minutes. Add meatballs and any juices to sauce and continue to simmer uncovered, stirring occasionally, until meatballs are cooked through, sauce is thick and chunky, and flavors have melded, 20–25 minutes. Remove from heat and let cool slightly. Top each split roll with a meatball, a dab of sauce, and more Parmesan.
NOTES: You can vary this as you desire. Use turkey or pork instead of the chicken. Use your own sauce recipe or one that you like.
SOURCE: Bon Appetit
Okay, this is a total fraud. This is Eggplant Rollatini minus the roll. It’s the lazy woman’s Rollatini and plus meat. Tastes like, but doesn’t look like. Company meal for really close friends who won’t care that you didn’t go to enough trouble for them.
Are we clear now?
Besides that minor glitch…it’s damned good.
I mean really really good.
- 1/4 c EVOO
- 3-4 large cloves of garlic microplaned
- 1/2 c minced onions
- 1 28 oz can crushed tomatoes (best quality)
- 1 tsp hot pepper flakes
- 1/2 c or so of a good quality red wine
- 1 lb of ground sirloin (keep the fat down) or at least 93% fat-free
- 2 medium eggplants
- 1 container of ricotta cheese
- 2 eggs
- 1 c Parmigiano Reggiano grated
- 2 cups mozzarella shredded
- 1/4 c minced fresh basil
- 1/4 c minced fresh parsley
- Heat up the olive oil and add the garlic being careful not to burn it.
- Add the onions and saute until translucent.
- Add the beef, breaking up and browning it well.
- Add the hot pepper flakes, and the wine, bring to a light simmer, and reduce until most of the liquid is gone.
- Add the tomatoes and continue the simmer until quite thick. An hour or so. You want to get most of the juice out.
- While sauce is cooking, cut the eggplant into slices lengthwise. I found that 12 strips fit perfectly in my lasagna pan.
- Place on parchment paper and liberally brush with EVOO and salt and pepper.
- Place in a preheated oven at 400° until browned. Turn over and do the same, and return to oven until the eggplants are done. Set aside.
- In a bowl add the ricotta, Parmigiano, eggs, and herbs, mixing well.
- Assemble oiling your lasagna pan liberally. Then layer a small amount of the sauce in the bottom. Cover the bottom with eggplant slices, then cover with sauce, then add all the ricotta mixture. Sprinkle with about one cup of the mozzarella. Place the remaining eggplant to cover all this. Place the last of the sauce over the eggplant and then sprinkle with the remaining mozzarella.
- Place in a 350 oven for 45 minutes, uncover the last 15.
- Let it rest for 15 minutes and serve.
NOTES: The traditional way is the place the ricotta mixture on each slice of eggplant and roll them up and place them on a bed of sauce and then add more sauce over. Do this if you are into pretty or a masochist.
SOURCE: Sherry Peyton