Eggplant, Portobello and Meatball Parm Dinner

Name: Eggplant, Portobello and Meatball Parm Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4,
Cuisine: Italian
Ingredients: 1 pound frozen meatballs, preferably Italian Style, about 12 large or 24 small; 2 Portobello mushrooms, stems removed (gills scraped out if desired) and diced; 6 cups cubed eggplant (about 1 medium); ½ large sweet onion, diced; 3 tablespoons extra virgin olive oil; 1¼ teaspoon salt; 1 teaspoon dried basil; ½ teaspoon dried oregano; 1 cup marinara sauce; 1 cup Cabot Mozzarella Whole-Milk Shredded Cheese; 4 ounces Cabot Alpine Cheddar, shredded (about 1 cup)

Servings

4, about 1 ¾ cups each

Prep Time

15 minutes

Cook Time

30 minutes

When you’re in need of a delicious, tried-and-true recipe that’s perfect for busy weeknights (and who isn’t?), you’ll want to keep this Eggplant Parmesan recipe on hand. This one pan comfort food mash-up is sort of like a cross between Eggplant and Meatball Parmigiana – except without all the dishes! – and is sure to satisfy. Frozen meatballs and Portobello mushrooms add wonderful flavor and texture to this dish, while Cabot Mozzarella Whole-Milk Shredded Cheese and shredded Cabot Alpine Cheddar deliver extra richness and cheesiness. For ease of preparation, we’ve skipped the fussy breading and frying and instead have diced up the vegetables and roasted them right along with the meatballs on a baking sheet. Share this easy Eggplant Parmesan recipe with friends and family on Facebook, Twitter, Pinterest or Instagram (use our handle @cabotcheese when posting on Instagram).

Begin by preheating your oven to 425° F.

Toss meatballs, mushrooms, eggplant, onion, olive oil, salt, basil and oregano in a large bowl until the vegetables are coated with the oil and herbs.

Spread mixture onto a large rimmed sheet pan. Transfer to the oven and bake, stirring occasionally, until the vegetables are softened and the meatballs are heated through, about 25 minutes.

Drizzle marinara sauce over the vegetables and meatballs. Top with Cabot Mozzarella Whole-Milk Shredded Cheese and shredded Cabot Alpine Cheddar and return to the oven. Bake until the sauce is hot and the cheese is melted, about 5 to 10 minutes.

For another easy Italian-style one pan dinner, make our Italian Turkey & Pepper One Pan Dinner. Did you know Cabot is a co-operative of farm families who continuously strive to produce the best dairy products around? We’d really appreciate it if you could rate and review this Eggplant Parmesan recipe when you have the chance.

Ingredients

1 pound frozen meatballs, preferably Italian Style, about 12 large or 24 small
2 Portobello mushrooms, stems removed (gills scraped out if desired) and diced
6 cups cubed eggplant (about 1 medium)
½ large sweet onion, diced
3 tablespoons extra virgin olive oil
1¼ teaspoon salt
1 teaspoon dried basil
½ teaspoon dried oregano
1 cup marinara sauce
1 cup Cabot Mozzarella Whole-Milk Shredded Cheese
4 ounces Cabot Alpine Cheddar, shredded (about 1 cup)

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Directions

PREHEAT oven to 425° F.
TOSS meatballs, mushrooms, eggplants, onion, olive oil, salt, basil and oregano in a large bowl until the vegetables are coated with the oil and herbs. Spread out on a large rimmed sheet pan. Transfer to the oven and bake, stirring occasionally, until the vegetables are softened and the meatballs are heated through, about 25 minutes.
DRIZZLE marinara sauce over the vegetables and meatballs. Top with Cabot Mozzarella and Cabot Alpine Cheddar and return to the oven. Bake until the sauce is hot and the cheese is melted, 5 to 10 minutes.