Stuffed Baby Eggplants Recipe

Name: Stuffed Baby Eggplants
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 cups finely chopped white onion; 6 garlic cloves, sliced; 2 tablespoons salt; 4 cups canned chopped San Marzano tomatoes, with juice; 1 cup white wine; 2 cups beef stock or water; 1 bay leaf; 1 teaspoon freshly ground black pepper; 1 tablespoon fresh oregano leaves; 12 baby eggplants; Salt; 2 pounds beef sage sausage; 2 cups tomato sauce; 8 ounces fresh mozzarella, grated or sliced

Servings: persons

1/4 cup olive oil
2 cups finely chopped white onion
6 garlic cloves, sliced
2 tablespoons salt
4 cups canned chopped San Marzano tomatoes, with juice
1 cup white wine
2 cups beef stock or water
1 bay leaf
1 teaspoon freshly ground black pepper
1 tablespoon fresh oregano leaves
12 baby eggplants
Salt
2 pounds beef sage sausage
2 cups tomato sauce
8 ounces fresh mozzarella, grated or sliced

1
Preheat oven to 350 degrees F.
2
In a 4-quart saucepan over medium heat, add oil.
3
Add the onions, garlic, and salt.
4
Sweat for 3 minutes or until vegetables are translucent and aromatic.
5
Add the remaining ingredients and bring to a simmer.
6
Simmer for 8 hours over low heat, stirring occasionally.
7
Check seasoning.
8
Cut eggplants in half, scoop out seeds, and sprinkle with salt, cut side up.
9
Place the eggplant halves on a baking sheet and let sit for 1 hour.
10
Place 1 1/2 ounces of sausage in each eggplant half.
11
Place in the oven and bake for 15 minutes.
12
Top each eggplant with some tomato sauce and fresh mozzarella.
13
Place back into oven for 10 minutes or until the cheese melts.

1287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup olive oil, 2 cups finely chopped white onion, 6 garlic cloves, sliced, 2 tablespoons salt, and more.

Yes, Stuffed Baby Eggplants falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Baby Eggplants

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions