Stuffed Eggplant

by ‎05-25-2016 09:34 AM - edited ‎05-25-2016 11:57 AM


I love eggplant and it's one of those vegetables that we look at in the market and wonder," what can I make with that?" Well, if you want to give eggplant a try, then check out my recipe for stuffed eggplant. It is easy to make and the ingredients are available in every market. My recipe for stuffed eggplant is a perfect example of what I call "Grandma Style cooking". It's going to be very easy to tell when this recipe is done, your kitchen is going to be filled with that grandma has been cooking all day amazing aroma! 



You'll need-

1/2-cup minced onion

4-garlic cloves minced

1/2-lb ground beef

1/2-lb italian sweet sausage meat. 

1-Eggplant cut in half and seeds scraped out 

Olive oil



1/2 cup red wine 

1-tsp dry oregano

1-28 oz can of whole plum tomatoes crushed by hand in a bowl

1/4-cup grated Romano cheese

1/2-lb of mozzarella, shredded


1-Heat 2 tbs olive oil in a skillet and sauté the onion, garlic,1-tsp salt, 1/2-tsp pepper. 

2-After 5 minutes, add ground beef, ground sausage and brown the meat.

3-Drain off the grease

4-Add wine and continue cooking until it has reduced by half

5-Add tomatoes, their juice and oregano

6-Cook for 45 minutes on low heat, stirring along the way. 

7-Remove from heat and allow to cool 

8-Fold in Romano cheese.

9-Season the eggplant with salt and pepper and drizzle some olive on them

10-Fill the eggplants with filling 

11-Place eggplants on a baking sheet, cover loosely with foil and bake in a pre-heated 350 degree oven for 60 minutes.

12-Remove from oven, top with the mozzarella cheese and return to oven this time uncovered and bake until the cheese has melted. You can also place this under the broiler. 


This can be served with a side salad and of course a nice Italian bread. Depending on the size of the eggplant you might have some leftover filling. You can freeze it for another day. It also makes an amazing filling for peppers. 


I hope you love my recipe for Stuffed Eggplant and feel free to add more cheese....I do at times. 


Daniel Mancini 


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