Italian chicken meatballs with eggplant and mozzarella

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.