Sausage and Smoked Scamorza Stuffed Eggplant

Today’s recipe is pure comfort food.  As days get shorter and the weather gets cooler down here, I do feel the like cooking some hearty and comforting food.  I love vegetables, but my husband is a carnivore and he’s never fully satisfied with a vegetarian dinner.  This recipe satisfies the whole family as it has veggies, meat and cheese in it, for my kids’ joy!  I also think the halved eggplant look really cute and could be an impressive main dish for a dinner party.  If you are lucky enough to find small eggplant, they would be great as appetisers or buffet food!  They are best eaten lukewarm as all the flavours have the time to amalgamate.  Buon appetito!

Sausage and Smoked Scamorza Stuffed Eggplant

5.0 from 1 reviews
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Italian
Serves: 4
  • 4 eggplants, top removed and halved
  • 300 gms – 10.5 oz. pork sausage
  • 1 egg
  • ½ onion, chopped
  • 1 tbsp parsely, chopped
  • 100 gms – 3.5 oz. smoked scamorza cheese, chopped
  • 1 small red chilly or 1 tsp chilly flakes
  • Extra virgin olive oil
  • Salt and Pepper to taste
  1. Using a melon baller, excavate the halved eggplants. Keep about 1 cm – ½ inch of pulp or the eggplant may break while cooking.
  2. Chop the excavated pulp and sauté it with the extra virgin olive oil until soft.
  3. Put the chopped onion in a pan and cover it with water. Cook it on a low flame until soft.
  4. Remove the sausage from the casing and mix it well with the egg, parsley, chopped scamorza, chilly, cooked onion and eggplant pulp. Season with salt and pepper.
  5. Fill the eggplant halves with this stuffing and bake them at 180°C – 355°F for 40 minutes or until cooked through (pierce the eggplant with a wooden stick to make sure they are soft).
  6. Serve lukewarm.

Sausage and Smoked Scamorza Stuffed Eggplant

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    • says

      Hi Danny! I got it at Spotlight… in fact, it is not even a table cloth, but just some remnants that I bought quite cheap! 😉

  1. says

    yet a little bit for wait and…the Summer is coming here in Italy (ok, ok, still two months!) and we’ll have all the tasty eggplants we want for many and many recipes!!! I can’t wait! Buona serata! DanielaC.

  2. Nichole says

    This was our dinner today and it was fantastic; loved everything about it. Thanks for sharing this great recipe!!


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