Nonna’s Stuffed Eggplant appetizer


  • 10 small round Indian eggplants.
  • Vegetable oil for frying
  • 2 Italian sausages
  • 1/2 cup diced onions
  • 1 cup tomatoe sauce
  • 1/2 cup diced mozzerella cheese
  • 1/4 cup pine nuts
  • 1/4 cup grated Parmigiano cheese
  • 3 tablespoons chipped Italian parsley.
  • Black pepper
  • 3 eggs
  • 1.5 cups Panko bread crumbs.


  • Cut eggplants in half and remove the center and dice the centers.
  • In a shallow pan, add water and place the eggplant boats .  Bring to a boil, cook for approx 5 mins.  Remove from pan and place them on a paper towel to dry the water.
  • In a frying pan, add EVOO, cook the onions (about 3 mins) and then add the diced eggplant centers and cook for an additional 5 minutes, remove and place into a bowl.
  • Remove casings from the sausages, add to a frying pan, break up the sausages with a spoon and cook until browned.  
  • Add the cooked sausages to the bowl with the diced eggplants.  Add parsley, Parmigiano, Mozzarella, pine nuts and black peper and mix all ingredients together.
  • Spoon the mixture into the eggplant boats and set aside.
  • In a bowl, beat the eggs.
  • In another bowl, add the bread crumbs and additional parmigiano cheese and mix together.
  • With your hands, gently dip the eggplant boats into the eggs, then roll them in the breadcrumb mix.
  • In a frying pan, add enough vegetable oil to fill about half the pan.  
  • Once the oil is hot, add the eggplant boats face down until golden brown and then flip to cook the other side.  Once they are golden brown, place on a paper towel to remove the excess oil.
  • Pre-head oven to 400.  Place eggplants on a cookie sheet, cover tops with tomatoe sauce, sprinkle with Parmigiano cheese and bake for 20 minutes.  They are ready to serve.
Buon appetito!

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