Stuffed Eggplants in Tomato Sauce Recipe

Name: Stuffed Eggplants in Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggplants; 1 lb spicy pork sausage; 150 g feta cheese; 100 g shredded melting cheese; 2 eggs; 2 minced garlic cloves; salt, black pepper; 14 ounces Italian tomatoes (you can use fresh also); 1 large onion; 3 tablespoons olive oil; salt; chopped parsley

Servings: persons

3 large eggplants
1 lb spicy pork sausage
150 g feta cheese
100 g shredded melting cheese
2 eggs
2 minced garlic cloves
salt, black pepper
14 ounces Italian tomatoes (you can use fresh also)
1 large onion
3 tablespoons olive oil
salt
chopped parsley

1
Cut the eggplants lengthwise and sprinkle with salt.
2
Let them drain from the bitter juice for about 30 minute Rinse and dry and scoop out the inner part and reserve on a side.
3
Dip the the skins of the eggplants in boiling water until they soften.
4
Preheat the oven to 180 C/355F.
5
In a blender shred the reserved eggplant.
6
In a bowl, mix the eggs, the feta cheese,the garlic and the shredded eggplant.
7
Add salt and pepper to your taste.
8
Use the mixture to fill in the eggplant boats.
9
Sprinkle on top with your melting cheese.
10
Bake for about 40 minute.
11
Meanwhile prepare the sauce:.
12
Saute onions in oil, add the tomatoes, salt and pepper.
13
Boil till slightly thickened.
14
Pout over eggplants and continue to bake for 5 more minute.
15
Serve each plate sprinkled with parsley.

818

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 3 large eggplants, 1 lb spicy pork sausage, 150 g feta cheese, 100 g shredded melting cheese, and more.

Yes, Stuffed Eggplants in Tomato Sauce 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.

Stuffed Eggplants in Tomato Sauce

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