About this recipe:My local Italian restaurant serves a similiar dish and I wanted to replicate it at home. Choose a good sized aubergine that isn't too soft. Serve with a green salad.
1 (600g) aubergine, halved lengthways
1 tablespoon olive oil
1/4 teaspoon garlic granules
1/4 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
2 tablespoons breadcrumbs
450g pasta sauce or passata, divided
120g grated mozzarella cheese, divided
1 egg, beaten
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 200 C / Gas 6.
Brush cut sides of aubergine with olive oil and place, cut-side up onto a baking tray. Roast in preheated oven for 30 minutes, then remove and allow to cool slightly.
Meanwhile, brown the sausage in a frying pan over medium-high heat; drain off any fat. Place into a mixing bowl and season with garlic granules, Italian seasoning and black pepper. Stir in breadcrumbs, 1/2 of the pasta sauce, 1/2 of the grated mozzarella cheese and the beaten egg; mix well.
Once the roasted aubergine has cooled enough to handle, scoop out the flesh to within 1cm of the skin to create a shell. Roughly chop the aubergine and stir into the sausage mixture. Divide evenly among the two aubergine shells, and sprinkle with remaining mozzarella cheese.
Bake in preheated oven until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes. While the aubergine is baking, warm the remaining pasta sauce in a saucepan over medium-low heat to serve with the aubergine.
Wow. This has fantastic flavours - really tasted Italian and one we will cook again and again. The aubergine was so mellow. Didn't follow your recipe to the letter as we didn't have all the ingredients in - used skinned sausages, fresh garlic, Panko breadcrumbs and cheddar cheese and "herbs de Provence" with a bit of basil. Plus made pasta sauce with a tin of chopped tomatoes. Very easy and sooooo tasty - thank you for sharing. - 07 Mar 2016