A Drum of Eggplant and Bucatini

Ingredients

• 3 large eggplants (each at least 11 inches long)
• Salt
• ½ cup Toasted Bread Crumbs
• 2 tablespoons extra virgin olive oil
• ¼ cup finely chopped onions
• 1 large carrot, finely chopped
• 1 rib celery, finely chopped
• 3 cloves garlic, minced
• 5 cups chopped fresh or canned (drained) plum tomatoes (about 10 medium size)
• ¼ cup dry red wine
• 1 bay leaf
• 1½ teaspoons fine sea salt
• Freshly ground black pepper to taste
• 2 cups bucatini broken into thirds
• 1 pound ground veal
• 1 large egg, beaten
• 2 tablespoons dry white wine
• 2 tablespoons freshly grated Pecorino cheese
• ½ cup Toasted Bread Crumbs
• 1 teaspoon fine sea salt
• 2 tablespoons butter
• 1½ cups cubed fresh mozzarella (fior di latte) cheese (see Notes)
• ¼ cup chopped fresh Italian parsley leaves
• ½ cup peanut oil for frying
• ¼ cup freshly grated Pecorino cheese

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