So um yeah, that makes a rather big batch of meatballs. So here's a twist on Eggplant Parmigiana for the leftovers. (I froze the meatballs and thawed and reheated them with a little extra red wine)
1 Eggplant, Sliced Thick, Salted and Patted Dry. (I salt the slices for at least an hour)
Portobello Mushroom Caps (4)
Grape Tomatoes, Halved.
Mozzarella Cheese, sliced thick rounds.
Olive Oil
Salt and Pepper
Preheat Oven to 350
Toss Veggies in Olive Oil, Salt, and Pepper.
Arrange Eggplant and Mushrooms on cookie sheet. Roast till soft. (about 40 minutes-ish) Add tomatoes and roast them for the last 20 minutes.
Layer in Pyrex Dish: Portobello Cap, Slice of Roasted Eggplant, Mozzarella Cheese Round, 3 Meatballs, and top with Tomato Sauce.
Bake at 350 for 20 more minutes.
Serve topped with the additional roasted grape tomatoes.
Serve with a mixed green salad with balsamic vinegar. Not that I'm particular, or anything like that.
You could also make Garlic Bread, a side of pasta, or a ton of other things. Get creative. Do I look like Martha Stewart??
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