Eggplant Meatballs

• Preheat oven to 350 f
• Peel eggplant and cut into cubes
• Place water in bottom of pot and boil or steam eggplant until soft
• Remove eggplant and squeeze out excess water
• Mash eggplant until smooth or use a food processor to blend until smooth
• Place eggplant and rest of ingredients
• Mix well
• Line baking sheet with parchment paper
• Rollout balls, they will be soft(don’t worry)
• Bake for 20 minutes or until tender and firm to touch

Marinara

• Heat pot with oil and sauté onion and garlic until onions are transparent.
• Add bell pepper and sauté another minute.
• Add tomato paste and cook until brown and fragrant
• Add rest of ingredients and let simmer 20 minutes; stir often
• When meat balls have cooled, gently place in marinara until ready to serve. Or pour sauce over meatballs. Can garnish with cheese and/ or fresh basil.

Pasta

• Bring a large pot of water to a boil. Add the salt then the pasta and cook to al-dente. Drain and serve with meatballs.

• Pre-heat oven to 350 degrees. Place the chopped tomatoes and juice, garlic, olive oil, salt and pepper in a medium saucepan. Cook, covered, stirring often on medium heat for about 20-25 minutes. Taste and correct for salt.
• Meanwhile, cut the chicken breasts into halves horizontally. Put each piece between two pieces of plastic wrap and pound them to 3/8 inch thick. Season chicken filets with Kosher salt and freshly ground pepper.
• On a large rimmed plate, mix together the bread crumbs and the Italian seasoning; set aside. In a shallow bowl beat together the eggs and the water.
• Dredge the chicken pieces in flour until thoroughly coated, shaking off excess. Dip in the egg mixture, letting any excess runoff. Coat with breadcrumbs, patting gently to thoroughly cover each piece.
• Heat a large sauté pan(s) to medium and add half the olive oil. Place coated chicken filets into pan(s) and cook for about 3 minutes per side or until nicely browned.
• Place ½ the tomato sauce in the bottom of a baking dish(es) that will accommodate all the chicken, slightly overlapping if necessary. Place chicken over sauce and spoon remaining sauce over chicken. Sprinkle with mozzarella cheese, then grated parmesan cheese. Bake, uncovered, for 20 minutes.
• Remove from oven and sprinkle with chopped parsley.