Sicilian-Style Stuffed Eggplant (Melanzane Imbottite)

Creamy stuffed eggplant topped with melted cheese and tomato sauce. Delicious vegetarian baked dish with herbs and seasonings.

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Sicilian-Style Stuffed Eggplant (Melanzane Imbottite)

Lightly caramelized eggplant slices hug a savory breadcrumb, cheese, and meat filling—spooned with tomato sauce, topped with mozzarella, and baked until hot and golden. Sooo good and pretty easy!!

Prep Time30

Cook Time20

Salting eggplant1

Total Time1 50

Course: Main Course

Cuisine: Italian

Servings: "sandwiches"

Calories: 295kcal

Author: Marie

Equipment

Large saute pan
Baking dish 9x13 inches recommended

Ingredients

To Cook the Eggplant

1 large eggplant or 2 to 3 medium (smaller are usually less bitter)
2 tbsp Extra virgin olive oil plus more as needed; can substitute with olive oil spray.

For the Filling (see Notes for Meatless Variation)

1 small onion finely diced
½ pound Italian sausage pork, turkey, chicken or vegan (remove casing)
1/2 cups breadcrumbs use a bit more if the mixture feels too wet
1/2 cup grated Parmesan cheese
2 eggs
1 clove garlic minced (can substitute with granulated garlic about 1 teaspooon)
2 tsp dried oregano
1/2 tsp black pepper
salt to taste

For Topping and Garnish

2 cups marinara sauce
1 cup low-moisture mozzarella cheese Optional. Do not use the fresh mozzarella, which has too much water in it. You want the kind that is easy to shred.

For Garnish

Basil leaves handful, chopped (optional)

Instructions

Prep the eggplant

Wash and dry the eggplant(s). Do not peel (the skin helps keep them intact). Remove the stalks and cut into 1 cm thick slices.
Place slices in a colander or on a paper-towel-lined baking sheet, sprinkle with salt, and let sit 1 hour to draw out water. If using a baking sheet, you may top it with another baking sheet to weigh down the eggplant and speed up the process.
Rinse and pat dry thoroughly.

Fry the eggplant

Heat olive oil in a large pan and fry slices until golden brown and the eggplant is pliable. Replenish the oil if needed. You may also brush or spray the eggplant with some oil to help them get color. Set aside on a tray or paper towel-lined dish.

Cook the meat

In a skillet, heat a drizzle of olive oil. Add the onion and cook until translucent.
Add the sausage, breaking it up with a wooden spoon or potato masher. Cook until browned.
Season with oregano, salt, and pepper. Remove from heat and let cool slightly.

Make the filling

In a large bowl, mix breadcrumbs, cheese, eggs, minced garlic, black pepper, and 2–3 spoonfuls of tomato sauce if needed to moisten. I didn’t add the marinara sauce to my stuffing, but it’s helpful if the mixture seems dry.
Stir in the cooled meat mixture. Taste and adjust seasoning with salt if needed (cheese contains a lot of salt so you may not need extra).

Assemble the Sandwiches and Bake

In a 9x13 baking dish, pour in about 1 cup of marinara sauce.
Place a layer of eggplant on top of the sauce, spoon on a generous amount of filling, and top with another slice to form a sandwich.
Spoon the remaining tomato sauce over the sandwiches.
Bake at 400°F(200°C) for 15 minutes, until heated through and slightly crisp on top. Optionally, add about a cup of shredded mozzarella cheese and bake for another 5 minutes or until the cheese has melted.
Serve hot with crusty Italian bread, or it can also be served cold.

Notes

Nutrition estimated using Italian turkey sausage and no added salt, as the grated cheese is already quite salty.

Make Ahead

Can be refrigerated and enjoyed the next day - some say they taste even better!

To Make Meatless:

To make this recipe meatless, simply omit the sausage and adjust the filling by increasing the breadcrumbs to about ¾ cup and the grated cheese to ¾ cup as well. You can also add a few tablespoons of ricotta or a handful of shredded mozzarella for richness. For extra texture and flavor, consider folding in finely chopped sautéed mushrooms or a handful of toasted walnuts or pine nuts. Keep the onion, garlic, and seasonings the same, and feel free to add fresh herbs like basil or parsley. If the mixture seems dry, add a spoonful or two of marinara sauce or an extra egg; if it’s too wet, add more breadcrumbs.

Nutrition