Meatball Stuffed Eggplant

I love this recipe, It brings back such wonderful memories of cooking in the kitchen with my Grandmother, it’s easy to make, and delicious.

You’ll need:

• 1-large eggplant
• 5-Mama Mancini’s Meatballs, sliced into 3 slices each.
• 2-cups of Mama Mancini’s slow cooked sauce
• 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.

Daniel Mancini

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