David Rocco

Boil eggplants in salted boiling water for 4 minutes. Drain well and let cool. Squeeze out any excess water from the eggplant.

In a bowl add bread and milk. Allow bread to sit and absorb the milk for a few minutes. Squeeze out as much of the milk from the bread as possible.

In another mixing bowl, add eggplant and break up the bread into the bowl. Add eggs, cheese and salt. Then add breadcrumbs and flour. (If your mixture has a lot of moisture you may need to add more breadcrumbs and flour).

Mix well until ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls. Dredge the balls in flour.

In a large saucepan heat up olive oil. Saute onion and add tomato puree and salt. Bring to a light boil then turn heat to medium.

Add meatballs into the sauce and allow to cook for approximately 15 minutes. Plate and add parmigiano cheese.