This rustic and flavorful Baked Stuffed Eggplant dish is the perfect blend of Mediterranean comfort and savory richness. Featuring oven-roasted eggplants filled with a hearty mixture of caramelized onions, smoky sausage, fresh parsley, white wine, tomato concentrate, and Parmesan cheese, it’s a dish that’s both satisfying and elegant. Finished with a golden layer of breadcrumbs and a drizzle of olive oil, each bite offers a balance of creamy eggplant, spiced meat, and cheesy depth.
Ideal as a comforting dinner, a hearty appetizer, or even a centerpiece for a festive table, this recipe is deeply aromatic and easy to prepare. With a combination of accessible ingredients and bold flavor, it’s guaranteed to become a new favorite for eggplant lovers and beyond.
Preparation Time
20 minutes
Cook Time
45 minutes
Total Time
1 hour 5 minutes
Yield
4 servings
Cuisine
Mediterranean / Southern European
Ingredients
For the Roasted Eggplants:
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3 medium eggplants
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Salt and black pepper, to taste
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Olive oil, for drizzling
For the Filling:
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4 onions, finely sliced
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2 sausages (smoked or mild, as preferred)
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¼ cup white wine
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1 tablespoon tomato paste or concentrate
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2 tablespoons fresh parsley, chopped
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Grated Parmesan cheese, to taste
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Breadcrumbs, as needed
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Additional salt, pepper, and olive oil for seasoning
Step-by-Step Instructions
Step 1: Roast the Eggplants
Preheat the oven to 200°C (400°F).
Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern. Drizzle with olive oil, and season with salt and black pepper.
Place on a baking tray lined with parchment paper and roast for 25–30 minutes until the flesh is tender and golden.
Step 2: Prepare the Filling
While the eggplants are roasting, heat a pan over medium heat and add a drizzle of olive oil.
Add the sliced onions and cook for 5–7 minutes until lightly browned and caramelized.
Add the sausage, breaking it up with a spoon, and cook through until browned and slightly crispy.
Pour in the white wine and let it reduce until fully evaporated.
Stir in the tomato concentrate and fresh parsley. Cook for another 2–3 minutes, then remove from heat.
Step 3: Scoop and Stuff the Eggplants
Once the eggplants are roasted and slightly cooled, gently scoop out some of the soft flesh (optional) to create space for the filling.
Season the inside again lightly with salt, pepper, and a drizzle of olive oil.
Spoon in half of the sausage-onion filling into the eggplant halves.
Top with grated Parmesan cheese, then sprinkle a layer of breadcrumbs over the surface.
Drizzle with a bit more olive oil for crispiness.
Step 4: Bake the Stuffed Eggplants
Lower the oven temperature to 180°C (360°F).
Place the filled eggplants back into the oven and bake for another 15 minutes, or until the top is golden brown and bubbling.
Step 5: Serve
Let cool slightly before serving. Garnish with additional chopped parsley or Parmesan if desired. Serve warm as a main course or hearty side dish.
Nutritional Information (per serving, approximate)
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Calories: 420
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Protein: 18g
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Carbohydrates: 24g
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Fat: 28g
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Saturated Fat: 8g
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Fiber: 8g
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Sodium: 640mg
Origin and Popularity
Stuffed eggplants, or “aubergines” as known in many parts of the world, are staples of Mediterranean and Middle Eastern kitchens. Each region has its spin, from Greek papoutsakia to Turkish imam bayildi. This recipe incorporates Southern European touches—wine, sausages, and Parmesan—creating a uniquely rich and savory interpretation that still celebrates the simplicity of fresh vegetables and slow-cooked flavor.
Reasons to Love This Recipe
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Bold Mediterranean Flavors: Garlic, wine, sausage, cheese—everything you crave in a hearty dish.
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Perfect Comfort Food: Baked, cheesy, and savory, with a soft, scoopable texture.
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Versatile: Serve as a main, a side, or even slice it into appetizer portions.
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Make-Ahead Friendly: Can be prepped in advance and baked when ready to serve.
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Crowd Pleaser: The flavors appeal to meat lovers and veggie enthusiasts alike.
Health Benefits
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Rich in Fiber: Eggplants and onions support digestion and gut health.
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Loaded with Antioxidants: Eggplants contain nasunin and polyphenols, beneficial for brain and heart health.
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Protein-Packed: Thanks to the sausage and cheese, it offers a satisfying protein punch.
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Lower Carb: Compared to pasta or rice-based dishes, this keeps things lighter.
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Heart-Healthy Fats: Olive oil adds beneficial monounsaturated fats.
Serving Suggestions
Pair with a green salad, couscous, or a light pasta on the side. Serve with crusty bread to scoop up the soft eggplant and sauce. For a lighter meal, enjoy it with a chilled cucumber yogurt dip or tzatziki. As a main dish, it stands strong on its own with just a glass of wine or lemonade.
Cooking Tips
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For a vegetarian version, skip the sausage and replace it with cooked lentils or sautéed mushrooms.
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Use high-quality sausages for the best flavor—herb or smoked work especially well.
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If your eggplants are very large, adjust baking time and use more filling.
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Breadcrumbs can be toasted beforehand for extra crunch.
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Let the stuffed eggplants rest a few minutes after baking to allow flavors to settle.
Variations
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Spicy Version: Add red chili flakes or spicy sausage.
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Cheese Swap: Try crumbled feta, pecorino, or gouda instead of Parmesan.
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Add Veggies: Include diced zucchini, bell peppers, or mushrooms in the filling.
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Low-Carb Version: Skip the breadcrumbs and use crushed almonds or seeds for crunch.
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Gluten-Free: Use gluten-free breadcrumbs or crushed cornflakes.
Conclusion
These Baked Stuffed Eggplants with Sausage and Onion are the ultimate comfort dish with a sophisticated twist. Creamy, cheesy, and deeply satisfying, they deliver everything you want from a baked casserole without being heavy. With its savory filling, golden topping, and soft roasted eggplant base, this dish is a celebration of rustic ingredients and bold flavor. Whether you’re serving guests or treating yourself, this meal will quickly earn a top spot in your recipe rotation.
FAQ
1. Can I use ground meat instead of sausage?
Yes, ground beef, chicken, or pork all work well—just season to taste.
2. Is it possible to make this vegetarian?
Absolutely—use mushrooms, lentils, or chickpeas instead of sausage.
3. What wine works best for deglazing?
Dry white wine like Sauvignon Blanc or Pinot Grigio.
4. Can I freeze these?
Yes, freeze after baking and reheat in the oven at 180°C (360°F) until hot.
5. Can I prepare this in advance?
Yes, assemble and refrigerate up to 24 hours before baking.
6. What type of breadcrumbs should I use?
Panko for crunch, or homemade for a rustic touch.
7. Can I remove the eggplant skin?
The skin helps hold the structure, but you can scoop out the filling before serving if preferred.
8. Is this keto-friendly?
Yes, if you omit or replace the breadcrumbs.
9. How can I make it spicier?
Add a pinch of cayenne or use spicy sausage.
10. What herbs go best with this?
Parsley is classic, but thyme, oregano, or basil also work beautifully.