Meatball and Eggplant Parm Kebabs

Deselect All

For the Marinara Sauce:

2 tablespoons extra-virgin olive oil

6 cloves garlic, thinly sliced

1/2 teaspoon dried oregano

1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand

Kosher salt and freshly ground pepper

For the Meatballs:

1 pound ground beef

8 ounces hot Italian sausage, casings removed

1/2 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/4 cup breadcrumbs

1/4 cup finely chopped fresh parsley

2 cloves garlic, grated

1/4 cup milk

1 large egg

Kosher salt and freshly ground pepper

For the Kebabs:

2 small Japanese eggplants, sliced 1/2 inch thick

3 cups broccoli florets

3 tablespoons extra-virgin olive oil, plus more for the grill

Kosher salt and freshly ground pepper

8 ounces mozzarella cheese, thinly sliced, then cut into 1-inch squares

Toasted Italian rolls, grated Parmesan cheese and red pepper flakes, for serving