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Meatball, Pasta, and Stracciatella Stuffed Eggplant

22 INGREDIENTS • 14 STEPS • 3HRS

Meatball, Pasta, and Stracciatella Stuffed Eggplant

Recipe
5.0
1 rating
Flavorful eggplant boats stuffed with pasta, fresh tomato sauce, mini meatballs, creamy stracciatella cheese, and fresh basil!
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Flavorful eggplant boats stuffed with pasta, fresh tomato sauce, mini meatballs, creamy stracciatella cheese, and fresh basil!
author_avatar
The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
3HRS
Total Time
$1.44
Cost Per Serving
Ingredients
Servings
8
us / metric
Eggplant
4
Medium Eggplants
Fusilli Pasta
5.5 oz
Fusilli Pasta
Tomato Passata
1 bottle
Tomato Passata
or Tomato Puree
Onion
1/2
Medium Onion, sliced
Extra-Virgin Olive Oil
4 Tbsp
Extra-Virgin Olive Oil, divided
Salt
to taste
Garlic
1 clove
Garlic, crushed, minced
Stracciatella Cheese
1 2/3 cups
Stracciatella Cheese
Grated Parmesan Cheese
2/3 cup
Fresh Basil Leaf
3
Cherry Tomato
1 cup
Cherry Tomato, halved
Fresh Basil Leaf
to taste
Meatballs
Fresh Parsley
1 Tbsp
Fresh Parsley, chopped
Fresh Basil
1 Tbsp
Fresh Basil, chopped
Breadcrumbs
1/3 cup
Breadcrumbs
Garlic
1 clove
Garlic, crushed, minced
Milk
to taste
Frying Oil
as needed
Frying Oil
Nutrition Per Serving
VIEW ALL
Calories
359
Fat
20.6 g
Protein
17.5 g
Carbs
28.1 g
Love This Recipe?
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Meatball, Pasta, and Stracciatella Stuffed Eggplant
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author_avatar
The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
Cooking InstructionsHide images
step 1
In a skillet heat up Extra-Virgin Olive Oil (2 Tbsp). Add Onion (1/2) and cook on low heat until onion is soft.
step 2
Pour in the bottle of Tomato Passata (1 bottle), season with Salt (to taste), Ground Black Pepper (to taste), and Fresh Basil Leaves (3). Cover with a lid and let cook on low heat for 2 hours. The sauce should be thick and flavourful.
step 2 Pour in the bottle of Tomato Passata (1 bottle), season with Salt (to taste), Ground Black Pepper (to taste), and Fresh Basil Leaves (3). Cover with a lid and let cook on low heat for 2 hours. The sauce should be thick and flavourful.
step 3
Put a pot of water on the stove to boil. This will be for the eggplant skins.
step 4
Meanwhile using a rounded-tip knife, cut Eggplants (4) in half then curve out the internal part, leaving a few millimeters of thickness around the skin.
step 4 Meanwhile using a rounded-tip knife, cut Eggplants (4) in half then curve out the internal part, leaving a few millimeters of thickness around the skin.
step 5
Drop the eggplant cups in the boiling water and cook them for 10 minutes.
step 6
Chop up the internal part and place it in a skillet with Extra-Virgin Olive Oil (2 Tbsp), Garlic (1 clove), Salt (to taste), Ground Black Pepper (to taste), and Fresh Basil Leaves (to taste). Cook the filling on medium-high until softened.
step 6 Chop up the internal part and place it in a skillet with Extra-Virgin Olive Oil (2 Tbsp), Garlic (1 clove), Salt (to taste), Ground Black Pepper (to taste), and Fresh Basil Leaves (to taste). Cook the filling on medium-high until softened.
step 7
Next, we need to make the meatballs. Just gather the Ground Pork (6.5 oz), Eggland's Best Classic Egg (1), Grated Parmesan Cheese (2 Tbsp), Fresh Parsley (1 Tbsp), Fresh Basil (1 Tbsp), Breadcrumbs (1/3 cup), Garlic (1 clove), Salt (to taste), Ground Black Pepper (to taste) to a bowl and mix them together, adding enough Milk (to taste) to get a soft but not sticky mixture.
step 7 Next, we need to make the meatballs. Just gather the Ground Pork (6.5 oz), Eggland's Best Classic Egg (1), Grated Parmesan Cheese (2 Tbsp), Fresh Parsley (1 Tbsp), Fresh Basil (1 Tbsp), Breadcrumbs (1/3 cup), Garlic (1 clove), Salt (to taste), Ground Black Pepper (to taste) to a bowl and mix them together, adding enough Milk (to taste) to get a soft but not sticky mixture.
step 8
Heat up a few inches of Frying Oil (as needed) on the stove (I used a deep fryer for this, which made it fast and hassle-free). While it's heating up roll the mixture into mini meatballs.
step 9
Fry the meatballs until golden brown.
step 9 Fry the meatballs until golden brown.
step 10
Cook the Fusilli Pasta (5.5 oz) in boiling, salty water until al dente. Drain and dress with a few tbsp of the tomato sauce, the cooked diced eggplants and the Grated Parmesan Cheese (1/3 cup).
step 10 Cook the Fusilli Pasta (5.5 oz) in boiling, salty water until al dente. Drain and dress with a few tbsp of the tomato sauce, the cooked diced eggplants and the Grated Parmesan Cheese (1/3 cup).
step 11
Preheat your oven to 390 degrees F (200 degrees C).
step 12
Now, on to assembling our casserole! Pour a few tbsp of tomato sauce at the bottom of your casserole dish, lay the eggplant cups, drizzle them with oil and a few tbsp of tomato sauce and fill them with pasta, a few meatballs and some Stracciatella Cheese (1 2/3 cups). Add some Cherry Tomato (1 cup), a few leaves of Fresh Basil Leaves (to taste), and the remaining Grated Parmesan Cheese (3 Tbsp).
step 12 Now, on to assembling our casserole! Pour a few tbsp of tomato sauce at the bottom of your casserole dish, lay the eggplant cups, drizzle them with oil and a few tbsp of tomato sauce and fill them with pasta, a few meatballs and some Stracciatella Cheese (1 2/3 cups). Add some Cherry Tomato (1 cup), a few leaves of Fresh Basil Leaves (to taste), and the remaining Grated Parmesan Cheese (3 Tbsp).
step 13
Bake in preheated oven for about 20-30 min or until golden in color and cheese is melted.
step 13 Bake in preheated oven for about 20-30 min or until golden in color and cheese is melted.
step 14
Remove from the oven and let your casserole dish cool down for 10-15 min. This is best served warm with cheese still running, but not super hot.
step 14 Remove from the oven and let your casserole dish cool down for 10-15 min. This is best served warm with cheese still running, but not super hot.
Tags
Comfort Food
Date Night
Shellfish-Free
Dinner
Pork
Pasta
Italian
Vegetables
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