MamaMancini’s Eggplant Parmesan

Instructions:

• 1 pkg. MamaMancini’s™ Slow Cooked Italian Sauce and Large Beef Meatballs (6 Meatballs, 20 oz.)
• 1 large firm eggplant
• ¼ cup olive oil
• 6 oz. fresh mozzarella (room temperature), sliced
• Fresh basil
• Grated Parmesan cheese

1. Preheat oven to 450°F.

2. Coat a rectangular 3-quart baking dish with nonstick cooking spray; set aside.

3. Wash eggplant and slice off ends. Then cut the eggplant into ½-inch to ¾-inch slices.

4. Brush or pour a healthy amount of olive oil on both sides of eggplant slices.

5. Place slices on preheated grill pan or plain frying pan.

6. Grill should be fairly hot. Grill the eggplant slices on both sides for approximately 5 minutes each.

7. Place eggplant slices into a baking dish.

8. Crush MamaMancini’s Meatballs and mix in Slow Cooked Italian Sauce.

9. Spread spoonfuls of the sauce and meatball mixture onto eggplant slices.

10. Cover each piece of eggplant with a slice of fresh mozzarella cheese.

11. Add an extra spoonful of sauce and meatball mixture on top of cheese.

12. Bake, uncovered, 5–10 minutes or until heated through.

13. ENJOY!