Bucatini Lamb Eggplant Bucatini Melanzane Ed Agnello

We have prepared this a couple of times now and it is really wonderful! I don't like lamb that much, except in kibbies(sp?) , but this way of preparing it is really delicious. I found this on barilla.com. They suggest a red wine to be served. We also had this with a salad of mixed greens with a vinagrette dressing and warm crusty bread.

Steps

Preheat oven to 350f.

Line a baking sheet with foil or parchment paper.

Bring a large pot of water to a boil.

Sprinkle eggplant with salt.

Allow to drain in a colander for 30 minutes.

Combine milk and breadcrumbs in a bowl.

Allow to rest for 10 minutes.

Mix lamb , egg , breadcrumbs , salt , black ground pepper , crushed red pepper flakes , italian seasoning , oregano , and parsley in a large bowl.

Roll into 1 inch balls.

Place on prepared baking sheet.

Bake for 15-20 minutes and set aside.

Heat olive oil in a large skillet.

Add eggplant , cook until tender.

Add garlic , cook 1 minute.

Add sauce and season with salt and pepper.

Add meatballs to sauce.

Simmer 10-15 minutes.

Cook pasta according to package directions and drain.

Add pasta to sauce.

Mix well.

Sprinkle with grated cheese before serving.

Ingredients

eggplant, italian seasoned breadcrumbs, milk, ground lamb, egg, salt, fresh ground black pepper, crushed red pepper flakes, italian seasoning, extra virgin olive oil, garlic clove, mushroom marinara sauce, oregano, romano cheese, bucatini pasta, flat leaf parsley