Yummy and healthy – that’s the perfect combination for a delicious dinner which can be prepared ahead and thrown into the oven when you come home from work!
Melanzane al Ripieno (serves 4)
2 medium sized eggplants, sliced lengthwise
4 small zucchini – chopped
2 sausages – remove the case on one of them and chop it up. Slice up the other one into thin slices
100 g shredded mozzarella cheese (reserve some for the end)
50 g sliced bread
50 g grated parmesan cheese
50 g grated pecorino
100 ml milk
1 red onion, finely chopped
6 basil leaves
salt & pepper
Trim the eggplants, wash them, slice them, and then hollow out the inside leaving the shell and saving the pulp(making a sort of “boat” which will hold the filling).
Cut the pulp into small pieces and set aside.
Salt the inside of the eggplant boats and turn them upside down on a paper towel until they release their water. Dry the inside of these boats and set aside, awaiting the filling.
Mix the chopped eggplant pulp, zucchini and chopped sausage.
Soak the bread in the milk and then squeeze it to remove as much milk as possible. Chop this bread finely and set aside.
Saute the chopped onion in some olive oil. Add the eggplant/zucchini combo. Add some chopped basil and some broth. Cook slowly for about 15 minutes until the vegetables and sausage are cooked and the broth has been absorbed. Season with salt and pepper.
Transfer this to a bowl and add the chopped bread and the cheeses. Mix it all up (I use my hands as it’s more efficient for me!).
Brush some olive oil inside the eggplant boats and puncture them with a toothpick. Fill the boats with the filling. Add a couple of sliced sausages to each half and sprinkle with some of the shredded mozzarella cheese.
Place them on an oiled oven proof dish, cover with aluminum foil, and bake them at 375 degrees F for about 50 minutes. Remove the aluminum foil and bake them for a bit more until they are browned and the cheese is melted.
Enjoy! Let me know if you try this and how you liked it 🙂