Ingredients
1/2 lb. lean ground beef
1/2 lb. ground pork
1 shallot
1 clove garlic
c. breadcrumbs
1/4 c. shredded Parmesan
1 tbsp. minced basil
1 tbsp. minced Italian parsley
1 tbsp. red wine vinegar
1 egg
salt
Pepper
1 egg
1 c. matzo meal or bread crumbs
tbsp. Dried Parsley
2 small graffiti eggplants
oil
1 tbsp. olive oil
1 bunch rapini
1 clove garlic
1 shallot
2 tbsp. Dijon mustard
1 1/2 tbsp. Chopped Olives
1 tsp. mayonnaise
4 Italian rolls
Preparation
Step 1Preheat oven to 350 degrees F.Step 2In a medium sized bowl, add all of the meatball ingredients. With a gentle hand, combine all ingredients and form into 1- to 2-inch meatballs. Bake until cooked through, about 20 minutes.Step 3Meanwhile, place egg for the eggplant into a shallow bowl. Then mix together the matzo meal and the parsley in a second shallow bowl. Coat both sides of each eggplant slice in egg, then dip both sides in the matzo meal. Heat about 1/4 inch of oil in a large skillet. I suggest coating all of the slices and stacking them on a plate so they are ready for frying before you fry your first batch. Fry each slice in the hot oil, about 3 minutes on each side, until golden.Step 4Heat olive oil in medium sized pan and saute the rapini, garlic, and shallot.Step 5Whisk together the sauce ingredients. Refrigerate until use.Step 6Assemble sandwiches by spreading sauce on one side of the inner surface of each roll. Distribute fried eggplant slices, meatballs, and rapini equally between each sandwich. Serve immediately.
