Ingredients:
for the meatballs:
1/2 lb lean dry out argue beef
1/2 lb dry out argue pork
i shallot, minced
i clove garlic, grated
1/3 loving loving cup bread crumbs
1/4 loving loving cup shredded Parmesan
i tablespoon minced basil
i tablespoon minced Italian parsley
i tablespoon ruby-red wine vinegar
i egg
salt
pepper
for the eggplant:
ii pocket-size graffiti eggplants, striped* together amongst sliced inward 1/4 inch wide slices
i loving loving cup matzo repast or bread crumbs
i tablespoon dried parsley
i egg, beaten
for the rapini:
i bunch rapini, chopped
i tablespoon olive oil
i clove garlic minced
i shallot minced
sauce:
ii tablespoons Dijon mustard
i 1/2 tablespoons chopped olives
i teaspoon mayonnaise
iv Italian rolls
Ingredients:
Whisk together the sauce ingredients. Refrigerate until use. Preheat oven to 350.
In a medium sized bowl, add together together all of the meatball ingredients. With a gentle hand, combine all ingredients together amongst shape into i to ii inch meatballs. Bake until cooked through, most twenty minutes.
Meanwhile, family egg into a shallow bowl. Then mix together the matzo repast together amongst the parsley inward a 2nd shallow bowl. Coat both sides of each eggplant piece inward egg, together amongst so dip both sides inward the matzo meal. Heat most a 1/4 inch of stone oil inward a large skillet. I suggest coating all of the slices together amongst stacking them on a plate so they are gear upwards for frying before you lot lot fry your foremost batch. Fry each piece inward the hot oil, most 3 minutes on each side, until golden.
Saute the rapini, garlic together amongst shallot inward olive oil.
*I construct vertical stripes using the peeler, leaving precisely nigh stripes of pare on.
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