I've never soaked eggplant in water with lemon for any other recipe, but this time I followed instructions well! I cut the small eggplants in half, scooped out a lot of the centre and set aside for another recipe. I soaked the eggplant for about 6 hours. Then drained, dried , salted and peppered the whole lot.
I proceeded to make Mama Lucy's meatball mixture which I used for the filling in the eggplant. I also use it for meatballs in tomato sauce, stuffed artichokes, breaded veal burgers (aka Crunchy Burgers) and in her Italian Wedding Soup which I will post another day. Here it is:
1 Pound of Ground Veal
2 Cloves Crushed Garlic
1-2 Generous Handfuls of Grated Parmesan
2 -3 TBSP each of Dried Parsley & Dried Oregano
Salt & Pepper to taste
Mix all of the above together.
Preheat the oven to 360 degrees.
Stuff the eggplant halves with the meat mixture and line up in a large casserole. Top each stuffed eggplant with 1 tablespoon of crushed tomatoes (from a tin is fine) and drizzle with olive oil. Pour some water on the bottom of the pan being careful to not let it rise above the eggplant. Loosely cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 - 30 minutes until the eggplant seems tender and the veal is cooked.Other than the eggplant prep, it was a really easy recipe. Next time I will attempt the artichokes with it and serve with a Saffron Risotto like Mama Lucy always seemed to.