To prepare a delicious stuffed eggplant recipe, we start by cutting the eggplants in half widthwise. They will be baked, so we place them on a baking tray lined with parchment paper and put them in the preheated oven at 200°C. We let the eggplants bake for 15-20 minutes until they become slightly soft and their aroma starts to intensify. Once they are ready, we take them out of the oven and let them cool slightly. Then, using a spoon, we begin to scoop out the insides, being careful to keep the skin intact and leaving about 1 cm of flesh on each eggplant.
The flesh of the eggplant scooped out from the skin is finely chopped and transferred to a large bowl. Here we add diced mozzarella, sausage meat removed from the casing and crumbled, finely chopped capers, and fresh oregano. To add a touch of flavor, we drizzle some olive oil, half of the grated parmesan, salt, and pepper to taste. We mix all the ingredients well, ensuring that each component is evenly distributed so that the filling is rich and flavorful.
On the other hand, in a small saucepan, we add the tomato sauce, freshly chopped basil, a pinch of salt, and a teaspoon of granulated garlic. We let the sauce simmer on low heat to blend the flavors but without letting it reduce too much. After a few minutes, when the sauce has started to achieve a pleasant consistency, we turn off the heat and add a drizzle of olive oil for extra flavor.
Now that the filling and sauce are ready, we return to our eggplants. We generously fill them with the sausage and mozzarella mixture, being careful not to overload them. On top of each eggplant, we put a spoonful of tomato sauce and sprinkle the remaining grated parmesan, which will melt nicely during baking.
We transfer the remaining tomato sauce to a saucepan, and on top of it, we place the stuffed eggplants. We put the saucepan in the preheated oven and bake them for 20-25 minutes, depending on the thickness of the eggplants. During this time, the flavors will combine perfectly, and the eggplants will become golden and appetizing. Once the time is up, we take the saucepan out of the oven and let the eggplants rest for a few minutes before serving. This stuffed eggplant recipe is perfect for a hearty lunch or a special dinner, with a rich taste and an attractive presentation.
The flesh of the eggplant scooped out from the skin is finely chopped and transferred to a large bowl. Here we add diced mozzarella, sausage meat removed from the casing and crumbled, finely chopped capers, and fresh oregano. To add a touch of flavor, we drizzle some olive oil, half of the grated parmesan, salt, and pepper to taste. We mix all the ingredients well, ensuring that each component is evenly distributed so that the filling is rich and flavorful.
On the other hand, in a small saucepan, we add the tomato sauce, freshly chopped basil, a pinch of salt, and a teaspoon of granulated garlic. We let the sauce simmer on low heat to blend the flavors but without letting it reduce too much. After a few minutes, when the sauce has started to achieve a pleasant consistency, we turn off the heat and add a drizzle of olive oil for extra flavor.
Now that the filling and sauce are ready, we return to our eggplants. We generously fill them with the sausage and mozzarella mixture, being careful not to overload them. On top of each eggplant, we put a spoonful of tomato sauce and sprinkle the remaining grated parmesan, which will melt nicely during baking.
We transfer the remaining tomato sauce to a saucepan, and on top of it, we place the stuffed eggplants. We put the saucepan in the preheated oven and bake them for 20-25 minutes, depending on the thickness of the eggplants. During this time, the flavors will combine perfectly, and the eggplants will become golden and appetizing. Once the time is up, we take the saucepan out of the oven and let the eggplants rest for a few minutes before serving. This stuffed eggplant recipe is perfect for a hearty lunch or a special dinner, with a rich taste and an attractive presentation.
Ingredients
* 2 large round eggplants about 900 g. * 200 g fresh sausage * 120 g mozzarella * 80 g grated parmesan * 20 g capers * oregano * 300 ml tomato sauce * basil * 1 teaspoon granulated garlic * olive oil * salt and pepper