Italian Style Meatball Stuffed Eggplant | Easy Home Meals

Ingredients

• 1 package (12 oz.) Rosina Italian Style Meatballs thawed and crumbled
• 2 eggplants
• 2 tablespoons olive oil
• 1 white onion, chopped
• 2 carrots, chopped
• 2 garlic cloves, minced
• 1 tablespoon dried Italian herbs
• 1 cup marinara sauce
• ¼ cup shredded Parmesan cheese
• Salt and black pepper to taste
• Preheat oven to 350°F.
• Cut the eggplant in half lengthwise and scoop out some of the flesh to create a hollow boat. Dice the scooped-out flesh of the eggplant and set aside. Place the eggplant halves in a baking dish.
• In a large skillet, heat olive oil over medium heat. Add the onion and carrots to the pan and cook for 2 minutes.
• Next, add the garlic and reserved chopped eggplant and cook for 5 minutes, stirring occasionally.
• Turn off the heat and using a spoon scoop the vegetable mix in the eggplant halves in the baking dish.
• Cover the baking dish with aluminum foil and bake for 30-35 minutes.
• Remove the aluminum foil after 30 minutes and top each eggplant with shredded Parmesan cheese.
• Place the uncovered dish back into the oven for 5 minutes to melt the cheese.
• Remove from the oven and serve with additional warmed marinara sauce.