- Remove Torre Lupara Smoked Buffalo Mozzarella from its packaging, drain the water, and place in an airtight container to strain overnight.
2. Prepare Ciao Marinara Sauce and set aside.
3. Preheat your oven to 350°F.
4. Using a sharp knife, poke slits into the sides of the eggplant. Place on a sheet pan lined with parchment paper and into the oven.
5. Cook the eggplant for approx. 1 hour. Until the skin is wilted and the inside is soft. Allow to cool, then cut the tops off and in half.
6. Using a spoon, remove the insides of the eggplant and place them in a food processor. Give the eggplant 2 quick pulses and then add them to a bowl.
7. Add pecorino romano, seasoned breadcrumbs, salt, eggs, basil, and parsley. Mix well. (If the mixture is too dry, you can add an extra egg; if it’s too wet, add an extra ½ cup of breadcrumbs.)
8. Start to make your balls (approx. 2 oz) form a little well in the middle and place in 2-3 small cubes of the Torre Lupara Smoked Bufallo Mozzarella. Ball them up, making sure the mozzarella is completely surrounded by eggplant.
9. Heat your Olitalia Extra Virgin Olive Oil in a frying pan over medium heat. Once the oil is heated, add in your eggplant meatballs and cook until golden brown on both sides. Then place them on a sheet pan lined with paper towels to cool.
10. Serve with Ciao Marinara Sauce, topped with shaved pecorino romano, fresh basil, and a drizzle of EVOO.
11. Enjoy!!
Meet the chef
Meet the chef
