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

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.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 1  medium eggplant, diced
• 1⁄4 cup  Italian seasoned breadcrumbs
• 1⁄4 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)
• 1⁄2-3⁄4 teaspoon oregano
• 1⁄4 cup  freshly grated romano cheese, plus more for serving
• 1  lb bucatini pasta, rigati (I used Barilla)
•  chopped fresh flat leaf parsley

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.