Pork-Stuffed Eggplant

    1 hour 15 minutes

    Be sure to select an eggplant that is smooth, blemish-free and kind of heavy for its size. Serve with a green salad.

    201 people made this

    Serves: 2 

    • 1 eggplant, halved lengthwise
    • 1 tablespoon olive oil
    • 250g pork mince
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon Italian herbs
    • 1/8 teaspoon black pepper
    • 2 tablespoons dry bread crumbs
    • 2 cups spaghetti sauce, divided
    • 1 cup mozzarella cheese, divided
    • 1 egg, beaten

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 200 degrees C.
    2. Brush cut sides of eggplant 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.
    3. Meanwhile, brown the mince in a frypan over medium-high heat; drain off the fat. Place into a mixing bowl and season with garlic powder, Italian herbs and pepper. Stir in bread crumbs, 1/2 cup of spaghetti sauce, 1/2 cup of mozzarella cheese and the beaten egg; mix well.
    4. Once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1 cm of the skin to create a shell. Roughly chop the eggplant flesh and fold into the mince mixture. Divide evenly among the two eggplant shells, and sprinkle with remaining mozzarella cheese.
    5. Bake in preheated oven until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes. While the eggplant is baking, warm the remaining spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.

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    Reviews in English (205)


    I found this to be a delightful alternative and worth adding to my menu rotation. To all of you who are having fits over the fact that there is that terrible Italian sausage in the menu. Please do me a favor. If you don't like a recipe, DON'T EAT IT. Not everyone in this world is a health freak. I am 72 years old, from Italian ancestry and doing just fine. In the future, do 2 things when you see the dreaded "sausage" 1. Don't cook it. 2. Shut up.  -  13 Feb 2010  (Review from Allrecipes USA and Canada)


    This is such an easy and tasty recipe! I wanted to say to those who worry that, while it is delicious, it isn't that healthful, that it tastes just as good using veggie Italian sausage (Lightlife brand has 140 calories and 7 g fat per link) and 2% milk mozzarella. (You could just use an egg white, too, but I didn't bother with that.) I'm a professional chef, but my husband and I are trying to eat more healthfully, so I look for ways to cut calories and fat while still being yummy - and Italian dishes like this are often really good candidates. And a hint to those who had a difficult time getting the eggplant flesh out of its shell: try scoring the eggplant before you oil and bake it, maybe even cutting the 1/2 inch around the shell ... works wonders!  -  20 Apr 2009  (Review from Allrecipes USA and Canada)


    This was a very good recipe though I made some changes. I used 1lb ground italian sausage instead of 1/2lb link sausage, and therefore went heavy on the other ingredients. The ground sausage gave the filling much more flavor than the link would have. I also added ground oregano, fresh cilantro, parmesan cheese, and extra moz. cheese. My gas oven cooks hot and really withered my eggplant skin on the initial roast, so I turned it down to 375 for the second bake. My husband loved and I will make again.  -  17 Sep 2007  (Review from Allrecipes USA and Canada)