Cooking Instructions
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Step 1
In a skillet heat up
Extra-Virgin Olive Oil (2 Tbsp)
. Add
Onion (1/2)
and cook on low heat until onion is soft.
Step 2
Pour in the bottle of
Tomato Passata (1 bottle)
, season with
Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Fresh Basil Leaves (3)
. Cover with a lid and let cook on low heat for 2 hours. The sauce should be thick and flavourful.
Step 3
Put a pot of water on the stove to boil. This will be for the eggplant skins.
Step 4
Meanwhile using a rounded-tip knife, cut
Eggplants (4)
in half then curve out the internal part, leaving a few millimeters of thickness around the skin.
Step 5
Drop the eggplant cups in the boiling water and cook them for 10 minutes.
Step 6
Chop up the internal part and place it in a skillet with
Extra-Virgin Olive Oil (2 Tbsp)
,
Garlic (1 clove)
,
Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Fresh Basil Leaves (to taste)
. Cook the filling on medium-high until softened.
Step 7
Next, we need to make the meatballs. Just gather the
Ground Pork (6.5 oz)
,
Egg (1)
,
Grated Parmesan Cheese (2 Tbsp)
,
Fresh Parsley (1 Tbsp)
,
Fresh Basil (1 Tbsp)
,
Breadcrumbs (1/3 cup)
,
Garlic (1 clove)
,
Salt (to taste)
,
Ground Black Pepper (to taste)
to a bowl and mix them together, adding enough
Milk (to taste)
to get a soft but not sticky mixture.
Step 8
Heat up a few inches of
Frying Oil (as needed)
on the stove (I used a deep fryer for this, which made it fast and hassle-free). While it's heating up roll the mixture into mini meatballs.
Step 9
Fry the meatballs until golden brown.
Step 10
Cook the
Fusilli Pasta (5.5 oz)
in boiling, salty water until al dente. Drain and dress with a few tbsp of the tomato sauce, the cooked diced eggplants and the
Grated Parmesan Cheese (1/3 cup)
.
Step 11
Preheat your oven to 390 degrees F (200 degrees C).
Step 12
Now, on to assembling our casserole! Pour a few tbsp of tomato sauce at the bottom of your casserole dish, lay the eggplant cups, drizzle them with oil and a few tbsp of tomato sauce and fill them with pasta, a few meatballs and some
Stracciatella Cheese (1 2/3 cups)
. Add some
Cherry Tomatoes (1 cup)
, a few leaves of
Fresh Basil Leaves (to taste)
, and the remaining
Grated Parmesan Cheese (3 Tbsp)
.
Step 13
Bake in preheated oven for about 20-30 min or until golden in color and cheese is melted.
Step 14
Remove from the oven and let your casserole dish cool down for 10-15 min. This is best served warm with cheese still running, but not super hot.
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