Parmigiana di Melanzane e Polpette al Sugo.

Slice the melanzane and sprinkle with salt to draw out moisture.

In a bowl, combine the ground pork, egg, minced garlic, chopped celery, and spices (oregano, parsley, sage, pepper, juniper, and bay leaf).

Form the mixture into meatballs and roll them in breadcrumbs.

Fry the meatballs in oil until golden brown.

In a baking dish, layer the fried eggplant slices, meatballs, tomato pulp, and cheeses (grana padano, ricotta, and sliced cheese).

Repeat the layers until all ingredients are used, finishing with cheese on top.

Bake in the oven until the cheese is melted and bubbly.

Spice Level:

Dietary