Preheat oven to 350°F. With a fork, prick the eggplant all over and set on a baking sheet. Bake in the center of the oven until soft (about 45 minutes to 1 hour.) In a skillet over medium heat, add olive oil and cook the mushrooms and garlic until softened about 5-7 minutes, drain any excess liquid. Remove cooked eggplant from oven and let cool slightly, then scrape the eggplant flesh into a large bowl and let cool completely. Drain off excess liquid and then cut any large pieces into smaller bite size pieces. Meanwhile prepare the pomodoro sauce: Heat olive oil in a skillet over medium- low heat. Add onion and cook about 10 minutes, stirring often. Add the garlic and crushed red pepper flakes and cook for 3 additional minutes. Increase heat to medium, add the pureed tomatoes, season with salt and black pepper. Add basil sprigs and cook until sauce thickens (about 20 minutes), stirring occasionally. Remove basil sprigs and turn heat to low. Taking the large bowl with the cooled eggplant add the chopped mushrooms, breadcrumbs, eggs, cheese, basil and parsley, season with salt and black pepper and mix well to combine all ingredients. Form mixture into small meatballs scooping 2 tablespoons per meatball, pressing and rolling tightly. In a large non-stick skillet heat vegetable oil over medium heat. Working in batches add the meatballs and cook, turning occasionally to brown all over, about 8 minutes. Drain on paper towels. Add meatballs to remaining sauce. Prepare the ravioli according to packaging instructions. Divide the ravioli among plates add the meatballs and sauce, sprinkle Parmesan cheese if desired. Serve immediately.
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