Eggplant Meatball Casserole

Name: Eggplant Meatball Casserole
Ingredients: 1 eggplant (1 pound), stemmed and cut in 4 3/4-inch planks; Coarse salt and freshly ground pepper; 2 1/3 cups fresh breadcrumbs, preferably from a hearty Italian loaf; 1/4 cup extra-virgin olive oil; 1/2 cup grated Parmesan cheese (1 1/2 ounces); 1 small garlic clove, minced plus 2 cloves thinly sliced; 1 large egg white; 1 can (28 ounce) whole plum tomatoes, pulsed in food processor; Red pepper flakes; 4 ounces mozzarella cheese, sliced into 12 thin squares

"These delicate vegetarian meatballs are lighter in texture than standard meatballs, but full of flavor. For best results, form the meatballs and let them sit in the refrigerator overnight -- this helps them firm up and makes them much easier to sear...."

INGREDIENTS

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1 eggplant (1 pound), stemmed and cut in 4 3/4-inch planks

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Coarse salt and freshly ground pepper

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2 1/3 cups fresh breadcrumbs, preferably from a hearty Italian loaf

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1/4 cup extra-virgin olive oil

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1/2 cup grated Parmesan cheese (1 1/2 ounces)

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1 small garlic clove, minced plus 2 cloves thinly sliced

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1 large egg white

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1 can (28 ounce) whole plum tomatoes, pulsed in food processor

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Red pepper flakes

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4 ounces mozzarella cheese, sliced into 12 thin squares

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