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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


  • 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.