Meatballs with Eggplants

Ingredients

• ¼ cup extra virgin olive oil
• 2 medium onions, chopped
• Four 28 ounce cans Italian plum tomatoes, preferably San Marzano, passed through a food mill
• 2 teaspoons kosher salt
• 3 fresh bay leaves
• ½ teaspoons crushed red pepper flakes
• ¾ cup extra virgin olive oil
• 2 medium eggplants (about 1 ¼ pounds), peeled and cut into ½-inch cubes
• 2 teaspoons kosher salt
• 2 2/1 pounds ground beef
• 1 pound sweet Italian sausage, removed from casings
• 2 cups fine dried breadcrumbs
• ½ cup chopped fresh Italian parsley
• ½ cup freshly grated Grana Padano
• 2 large eggs

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