Meatball Stuffed Eggplant
1 Package Pure Farmland Plant-Based Homestyle Meatballs
4 medium eggplants 2 lbs
1 tablespoon olive oil
1 small yellow onion, chopped
2 cups marinara sauce
1 teaspoon Italian seasoning
2 cups shredded mozzarella cheese
¼ cup shredded Parmesan cheese
Fresh basil for garnish (optional)
Cook the Pure Farmland Homestyle Meatballs according to package directions. Let cool, then cut into quarters.
Preheat oven to 350 degrees.
Cut the eggplant in half lengthwise, then scoop out most of the flesh to create a hollow boat. You want to leave at least 1” of eggplant on all sides.
Chop the removed eggplant flesh into ½ inch pieces.
In a large skillet, heat the olive oil over medium heat until shimmering.
Add the onion and cook for 3 minutes, stirring occasionally.
Add the chopped eggplant and cook for 5 minutes, stirring occasionally.
Add the chopped meatballs, marinara sauce, and Italian seasoning and simmer for 2 minutes.
Divide the meatball mixture into the hollowed eggplants.
Top each eggplant with mozzarella and Parmesan cheese.
Cover with foil and bake for 40 minutes.
Remove the foil and continue to bake for 10 minutes or until the cheese is bubbly.
Serve with additional Parmesan cheese and add basil for garnish, if desired.
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