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

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Total Time
55mins
Prep
30 mins
Cook
25 mins

We have prepared this a couple of times now and it is really wonderful! I don't like lamb that much, except in kibbies(sp?) , but this way of preparing it is really delicious. I found this on Barilla.com. They suggest a red wine to be served. We also had this with a salad of mixed greens with a vinagrette dressing and warm crusty bread.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 350ºF.
  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.