- 1 Large eggplant
- 5 Mama Mancini's Meatballs, sliced into three slices each
- 2 Cups Mama Mancini's slow cooked sauce
- 2 Tablespoons olive oil
- 1 Cup shredded mozzarella
- 2 Tablespoons grated romano or parmesan cheese
Preheat the oven to 350 degrees.
Slice the eggplant in half, lengthwise, scoop out the seeds and discard them to create the boat.
Brush 1-tbs of olive oil all over each eggplant boat.
Place the eggplant boats in a lightly oiled oven safe casserole dish open side up and bake them for 30 minutes.
Carefully remove the casserole dish from the oven after 30 minutes and spoon a layer of sauce into the eggplant boats.
Place a layer of mozzarella cheese on the sauce, then layer on the sliced meatballs.
Top with more sauce, a sprinkle of grated Parmesan or Romani cheese, and more shredded mozzarella cheese.
Bake uncovered for 15-20 minutes.
Carefully remove the casserole dish from the oven and allow the eggplant to rest for 5 minutes before serving.