Stuffed Eggplant with Meatballs and Sauce

Mama Mancini’s Meatballs in Sauce are now in H-E-B. We all love them over pasta or served in a bowl with some grated cheese but here is a delicious stuffed eggplant recipe using my Mama Mancini’s Meatballs and Sauce. I love this recipe, It brings back such wonderful memories of cooking in the kitchen with my Grandmother.

You’ll need:

  • 1-pack of MamaMancini’s meatballs in sauce
  • 1-large eggplant
  • 2-tablespoons of olive oil
  • 1-cup of shredded mozzarella
  • 2-tablespoons of grated Romano or Parmesan cheese


  1. Preheat the oven to 350 degrees.
  2. Slice the eggplant in half, lengthwise, and scoop out the seeds and discard them. This will create the boat.
  3. Brush 1-tbs of olive oil all over each eggplant boat.
  4. Place the eggplant boats in a lightly oiled oven safe casserole dish open side up and bake them for 30 minutes.
  5. Carefully remove the casserole dish from the oven after 30 minutes and spoon a layer of sauce in the eggplants.
  6. Place a layer of mozzarella cheese on the sauce then layer on the sliced meatballs.
  7. Top with more sauce a sprinkle of grated Parmesan or Romani cheese and more shredded mozzarella cheese.
  8. Bake uncovered for 15-20 minutes.
  9. Carefully remove the casserole dish from the oven and allow the eggplant to rest for 5 minutes before serving.

Dan Mancini