Eggplant Meatball Casserole

Eggplant Meatball Casserole


  1.     Eggplant:  14 slices (1/2 inch thick)

  2.     2 cups panko

  3.     ⅔ cup shredded parmesan

  4.     2½ cups spaghetti sauce

  5.     1½ cups cooked meatballs

  6.     1 cup shredded mozzarella


  1.     Press eggplant slices into panko and parmesan and bake on parchment for 15 minutes (turning halfway through) at 350 degrees.

  2.     In a 9×11 pan (spray with a bit of cooking spray to make clean-up easier), add ½ the sauce, then ½ the eggplant, ALL the meatballs, and repeat. Finish with the mozzarella.

  3.     Bake at 330 for 35 minutes or until bubbly.

  4. Sever over  pasta

This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.