4.5
2 ratings

Mama Mancini's Meatball and Sauce, Stuffed Eggplant

Mama Mancini's meatball and sauce, stuffed eggplant recipe is a great fit for any occasion

Photo and recipe courtesy of Mama Mancini's

Ingredients

  • 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

Directions

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.