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

Directions:

  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