Stuffed baked eggplant with sausage and mozzarella Recipe

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Small eggplants are hollowed out, stuffed with smoked sausage and topped with melted mozzarella and tomato sauce.

Prep time:
Cook time:
Servings: 4 servings


Cost per serving $3.85 view details


Slice each eggplant in half lengthwise. With a spoon remove the flesh from the center of the eggplant halves, leaving a ¼ 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. In a food processor chop 100 g of the scooped out eggplant flesh and set aside.
Sauté onion and garlic, stirring occasionally, for 3-4 minutes in 1 tablespoon olive oil. Add the sausage and sauté for 5 minutes over medium heat until thoroughly browned.
Add the chopped eggplant flesh and continue to sauté for 5 minutes until the eggplant pieces are soft. Remove from the heat.
Add the tomato puree and spices, stir and combine.
Stuff evenly the scooped out eggplant halves with the sausage mixture. Sprinkle with 1 tablespoon of olive oil and bake in the oven at 200°C for about 30 minutes.
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.
*For the tomato sauce, briefly sauté garlic in olive oil. Add tomato paste, and stir.
Stir in water, red wine, sugar (if needed) and dried basil.
Serve hot or at room temperature with few tablespoons of tomato sauce.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 541g
Recipe makes 4 servings
Calories 556  
Calories from Fat 338 61%
Total Fat 38.14g 48%
Saturated Fat 14.15g 57%
Trans Fat 0.11g  
Cholesterol 85mg 28%
Sodium 1202mg 50%
Potassium 1214mg 35%
Total Carbs 28.81g 8%
Dietary Fiber 12.5g 42%
Sugars 13.23g 9%
Protein 26.05g 42%
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