Sicilian-style Stuffed Eggplant (Melanzane Imbottite)

Why I Love This

I love making this dish because it’s simple, uses just a handful of ingredients, and delivers big flavor. The combination of sausage and eggplant is one of my favorites, but it’s easy to leave out the meat for a satisfying vegetarian version. It’s a flexible, no-fuss recipe that can easily be made ahead and always hits the spot.

Ingredient Notes

• Eggplant: Choose firm, glossy fruit with tight skin and a green, fresh cap. Smaller/medium eggplants tend to be milder and less seedy. Keep skins on for structure; if the peel feels tough, “zebra-peel” a few stripes.
• Breadcrumbs: Plain or seasoned are fine. If using seasoned, ease up on added salt. Panko works too. Gluten-free crumbs sub well.
• Cheese: Pecorino or Parmesan brings a sharp, salty bite, while low-moisture mozzarella adds that familiar melt and softness (skip fresh mozz—it turns watery).
• Meat: Cook fully with the onion. May use any type: pork, turkey, chicken, or vegan.
• Sauce: Use a nice flavorful marinara. Homemade sauce is best!
• Herbs & aromatics: Fresh basil is classic (I was out of it here [but it was in my tomato sauce], so it’s not a deal breaker); parsley also works. Mince garlic finely so it disperses evenly, or use powdered garlic in a pinch.

Overall Method

Lightly salt eggplant slices in a colander (layered and weighted) until they weep, then rinse and press very dry. Then, sauté onion, brown meat, and drain if necessary. Mix filling: breadcrumbs, grated cheese, eggs, garlic, herbs, pepper—stir in the cooled meat; add a spoon or two of sauce only if the mixture feels dry (I didn’t do this but it’s optional). Pan-cook slices in a thin layer or spray of olive oil until golden (replenish oil as needed); drain on a paper-lined sheet. In a baking dish, add a little marinara sauce, followed by cooked eggplant slices. Spread filling on each slice, cap with another to form “sandwiches,” and spoon a little sauce over the tops. Bake uncovered until hot and lightly bubbling. Rest briefly, then serve with extra warm sauce. (Full timings and temperatures in the recipe card.)

Tips

• Slicing About ⅜-inch (1 cm) slices hold up best—too thin tears; too thick won’t heat through as nicely.
• Keep the skin on the eggplant—it helps the slices hold together during cooking and serving.
• Salting works even when stacked: Weight the colander with a small plate; moisture wicks down from upper layers. Rotate once midway if you like.
• Cook eggplant slices until pliable and lightly golden; they should bend easily without breaking.
• Hold back on added salt in the filling—eggplant is salted ahead of time and the cheese is naturally salty.
• Taste the filling before assembling to ensure it’s well-seasoned.
• Choose a flavorful marinara or use homemade—this dish relies on good sauce for great flavor.
• Use low-moisture mozzarella only; fresh mozzarella has too much water and can make the dish soggy.