Stuffed Baked Eggplant With Sausage And Mozzarella

Name: Stuffed Baked Eggplant With Sausage And Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1600 g eggplants (4 small eggplants); 1/2 onion, chopped; 2 garlic cloves, chopped; 2 tablespoons olive oil (1 + 1); 200 g smoked sausage, chopped in a food processor (1 pair); 1/4 cup tomato puree; 1/2 tablespoon pizza seasoning (oregano, basil, garlic granules); 1 teaspoon ground black pepper; 250 g mozzarella cheese, sliced; tomatoes, sauce*:; 1 tablespoon olive oil; 2 garlic cloves, chopped; 4 tablespoons tomato paste; 1/2 cup water; 1/4 cup red wine; 1/2 teaspoon sea salt; 1/2 tablespoon sugar; 1/2 tablespoon dried basil

Servings: persons

1600 g eggplants (4 small eggplants)
1/2 onion, chopped
2 garlic cloves, chopped
2 tablespoons olive oil (1 + 1)
200 g smoked sausage, chopped in a food processor (1 pair)
1/4 cup tomato puree
1/2 tablespoon pizza seasoning (oregano, basil, garlic granules)
1 teaspoon ground black pepper
250 g mozzarella cheese, sliced
tomatoes, sauce*:
1 tablespoon olive oil
2 garlic cloves, chopped
4 tablespoons tomato paste
1/2 cup water
1/4 cup red wine
1/2 teaspoon sea salt
1/2 tablespoon sugar
1/2 tablespoon dried basil

1
Slice each eggplant in half lengthwise. With a spoon remove the flesh from the center of the eggplant halves, leaving a 1/4 inch rim around each. Reserve 100 g of the scooped out flesh. Place the scooped out aubergine halves on a large baking sheet lined with silicone or parchment paper. Set aside.
2
In a food processor chop 100 g of the scooped out eggplant flesh and set aside.
3
Saute onion and garlic, stirring occasionally, for 3-4 minutes in 1 tablespoon olive oil. Add the sausage and saute for 5 minutes over medium heat until thoroughly browned.
4
Add the chopped eggplant flesh and continue to saute for 5 minutes until the eggplant pieces are soft. Remove from the heat.
5
Add the tomato puree and spices, stir and combine.
6
Stuff evenly the scooped out eggplant halves with the sausage mixture. Sprinkle with 1 tablespoon of olive oil and bake in the oven at 200u00b0C for about 30 minutes.
7
Take out of the oven and top each eggplant with mozzarella slices. Return to the oven and bake for 10 minutes until the cheese has melted.
8
Serve hot or at room temperature with few tablespoons of tomato sauce.
9
*For the tomato sauce, briefly saute garlic in olive oil. Add tomato paste, and stir.
10
Stir in water, red wine, sugar (if needed) and dried basil.

542

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 18 ingredients. The key ingredients include: 1600 g eggplants (4 small eggplants), 1/2 onion, chopped, 2 garlic cloves, chopped, 2 tablespoons olive oil (1 + 1), and more.

Yes, Stuffed Baked Eggplant With Sausage And Mozzarella falls under the Meat & Poultry 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!