Italian chicken meatballs with eggplant and mozzarella

Name: Italian chicken meatballs with eggplant and mozzarella
Total time: 20 min
Yield: 4
Ingredients: 300 gram chicken mince; 2 clove garlic; 2 tablespoon Italian spices; 4 tablespoon olive oil; 1 Red onion; 2 eggplant; 1 look tomato cubes; 1 bulb Mozzarella; 1 bulb buffalo mozzarella; 50 gram Parmesan cheese; 1 hand fresh basil

Ingredients

Directions

Knead the mince with 1 clove of garlic and Italian herbs. Season with salt and pepper and turn into balls.
Heat the olive oil in an ovenproof pan and fry the meatballs around golden brown in about 4 minutes. Take the balls out of the pan and keep separate.
Fry the onion and the rest of the garlic in the shortening. Add the eggplant and fry for 5 minutes.
Then add the tomato cubes and a dash of water, season with salt and pepper and let simmer for another 20 minutes. Preheat the oven to 180ºC.
Put the meatballs in the tomato sauce, spread the mozzarella over it and sprinkle with the Parmesan cheese. Grate in the oven for about 10 minutes.
Sprinkle the Italian chicken meatballs for serving with the basil. Tasty with baguette or spaghetti.