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RECIPE
22 INGREDIENTS 14 STEPS 3hr

Meatball, Pasta, and Stracciatella Stuffed Eggplant

5.0
1 Ratings
Flavorful eggplant boats stuffed with pasta, fresh tomato sauce, mini meatballs, creamy stracciatella cheese, and fresh basil!
Meatball, Pasta, and Stracciatella Stuffed Eggplant Recipe | SideChef
Flavorful eggplant boats stuffed with pasta, fresh tomato sauce, mini meatballs, creamy stracciatella cheese, and fresh basil!
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
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Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
https://www.thefitmediterranean.com/
3hr
Total Time
$1.44
Cost Per Serving

Ingredients

Servings
8
US / METRIC
4
5.5 oz
Fusilli Pasta
1 bottle
Tomato Passata
or Tomato Puree
1/2
Medium Onion , sliced
1/4 cup
Extra-Virgin Olive Oil , divided
to taste
1 clove
Garlic , crushed, minced
1 2/3 cups
Stracciatella Cheese
2/3 cup
3
1 cup
Cherry Tomatoes , halved
to taste

Meatballs

1 Tbsp
Fresh Parsley , chopped
1 Tbsp
Fresh Basil , chopped
1/3 cup
Breadcrumbs
1 clove
Garlic , crushed, minced
to taste
as needed
Frying Oil
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
359
FAT
20.6 g
PROTEIN
17.5 g
CARBS
28.1 g

Cooking Instructions

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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 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 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 7
Next, we need to make the meatballs. Just gather the Ground Pork (6.5 oz) , 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 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 Tomatoes (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 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.
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Nutrition Per Serving
Calories
359
% Daily Value*
Fat
20.6 g
26%
Saturated Fat
7.9 g
40%
Trans Fat
0.1 g
--
Cholesterol
64.5 mg
22%
Carbohydrates
28.1 g
10%
Fiber
4.0 g
14%
Sugars
4.2 g
--
Protein
17.5 g
35%
Sodium
605.1 mg
26%
Vitamin D
0.2 µg
1%
Calcium
241.1 mg
19%
Iron
1.3 mg
7%
Potassium
270.8 mg
6%
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