Bucatini, Lamb & Eggplant (Bucatini, Melanzane Ed Agnello)

• 1 medium eggplant, diced
• 14 cup Italian seasoned breadcrumbs
• 14 cup milk
• 1 lb ground lamb
• 1 egg, slightly beaten
• to taste salt
• to taste fresh ground black pepper
• to taste crushed red pepper flakes
• 1 tablespoon italian seasoning
• 2 tablespoons extra virgin olive oil
• 1 garlic clove, minced
• 26 ounces mushroom marinara sauce (I used Newman's Own)
• 12-34 teaspoon oregano
• 14 cup freshly grated romano cheese, plus more for serving
• 1 lb bucatini pasta, rigati (I used Barilla)
• chopped fresh flat leaf parsley

1. Preheat oven to 350 degrees F.
2. Line a baking sheet with foil or parchment paper.
3. Bring a large pot of water to a boil.
4. Sprinkle eggplant with salt; allow to drain in a colander for 30 minutes.
5. Combine milk and breadcrumbs in a bowl.
6. Allow to rest for 10 minutes.
7. Mix lamb, egg, breadcrumbs, salt, black ground pepper, crushed red pepper flakes, Italian seasoning, oregano, and parsley in a large bowl.
8. Roll into 1 inch balls.
9. Place on prepared baking sheet.
10. Bake for 15-20 minutes and set aside.
11. Heat olive oil in a large skillet.
12. Add eggplant, cook until tender.
13. Add garlic, cook 1 minute.
14. Add sauce and season with salt and pepper.
15. Add meatballs to sauce.
16. Simmer 10-15 minutes.
17. Cook pasta according to package directions and drain.
18. Add pasta to sauce; mix well.
19. Sprinkle with grated cheese before serving.

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

Taken from www.food.com/recipe/bucatini-lamb-eggplant-bucatini-melanzane-ed-agnello-224494 (may not work)