Page 243 - UMass2018_CookBook

Eggplant, Portobello and Meatball "Parm" Dinner
Cabot Creamery Cooperative
Preparation
1. Preheat oven to 425°F.
2. In a large bowl, toss together the meatballs, mushrooms, eggplant, onion, oil, salt, basil and oregano until the meat- balls and vegetables are coated with the oil and herbs. Spread the ingredients out on a large rimmed baking sheet.
3. Roast, stirring occasionally, until the meatballs are heated through and the vegetables are softened, about 25 minutes.
4. Remove from the oven and drizzle the marinara sauce over the meatballs and vegetables. Top with the mozzarella and cheddar. Continue roasting until the sauce is hot and the cheese is melted,
5 to 10 minutes more.
Ingredients
Serves 4
1 pound frozen meatballs, preferably Italian-style (about 12 large or 24 small)
2 portobello mushrooms, stemmed, gills scraped out if desired and caps diced
6 cups cubed eggplant (from about 1 medium eggplant)
1⁄2 large sweet onion, diced
3 tablespoons extra-virgin olive oil
1 1⁄4 teaspoons salt
1 teaspoon dried basil
1⁄2 teaspoon dried oregano 1 cup marinara sauce
1 cup Cabot shredded whole-milk mozzarella cheese
4 ounces Cabot alpine cheddar cheese, shredded (about 1 cup)
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