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Sausage and Smoked Scamorza Stuffed Eggplant

Sausage and Smoked Scamorza Stuffed Eggplant

A very hearty recipe: Sausage and Smoked Scamorza Stuffed Eggplant!

Course Main
Cuisine Italian
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4
Author Recipe adapted from Alice Cucina – Magazine, November 2012


  • 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.