Mama Mancini's Recipes

Meatball Stuffed Eggplant

I absolutely love eggplant, and with the addition of Mama Mancini’s Meatballs and Italian Style Sauce this recipe is delicious and easy to prepare!

 

A close-up of a baked eggplant Parmesan topped with melted cheese, tomato sauce, grated Parmesan, and fresh basil, served on a decorative white plate alongside a bowl of hearty bean soup. _MamaMancinis

Ingredients

  • 1 – large eggplant 

  • 1/4 cup grated Romano cheese

  • 1 – 16 oz pack of Mama Mancini’s Beef Meatballs in Italian Style Sauce

  • 1/2 cup shredded mozzarella

  • Extra virgin olive oil

Directions

1

Preheat the oven to 350 degrees.

2

Slice the eggplant in half lengthwise and brush with olive oil on all sides.

3

Place the eggplant halves open side down into a 9x13 dish and bake for 20 minutes.

4

Flip the eggplant halves open side up, slice the meatballs and top the eggplant halves with the meatballs. Spoon the sauce on top.

5

Cover loosely with aluminum foil and bake for an additional 15 minutes.

6

Remove the aluminum foil and top with mozzarella. Bake for 10-15 more minutes (uncovered) to melt the cheese.

7

Sprinkle on the Romano cheese and add a drizzle of extra virgin olive before serving.

8

Enjoy! ❤️ Dan Mancini

Try this recipe alongside:

Italian Style Sauce and Beef Meatballs

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Try this recipe alongside:

Italian Style Sauce and Turkey Meatballs

Learn More

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