Eggplant and porcini mushrooms pair up to form "meatballs" with a naturally ultralight texture, but all of the comforting, saucy substance we want. You won't even miss the meat! SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8Makes: 20 meatballs Prep time: 30 min Cook time: 1 hrsINGREDIENTS1 large eggplant (1 1/4 pounds)1 ounce dried porcini mushroomsBoiling water1/4 cup extra-virgin olive oil1 small onion, minced4 small garlic cloves, finely gratedTwo 28-ounce cans imported whole Italian tomatoes, pureed with their juices2 tablespoons chopped basil, plus leaves for garnishSaltFreshly ground pepper3 cups fresh bread crumbs (pulsed in a food processor from from 6 ounces stale, crustless country bread)2 large eggs, beaten2 ounces Pecorino Romano cheese, freshly grated, plus more for serving1 tablespoon chopped flat-leaf parsleyAll-purpose flour, for coatingVegetable oil, for fryingCrusty bread, for serving (optional)FULL RECIPE ►►https://f52.co/2xU3T0fCONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
