Stuffed Eggplant with Sausage and Provolone

Eggplant (or Aubergine) stuffed with sausage and provolone cheese. An easy and versatile Italian recipe.

Stuffed Eggplant with Sausage and Provolone Venturists
  • 15-20 minutes
  • 1 Servings
  • 1 cals


  • 2 Medium Whole Eggplants
  • 4 Cloves Garlic - Minced
  • 1 Small Red Onion - Minced
  • 3/4 Pound Italian Sausage
  • 1/2 Cup Dry Red Wine
  • 4 Cups Tomato Sauce
  • 1 Teaspoon Oregano
  • 4 Tablespoons Fresh Parsley
  • 1 Egg
  • 4 oz Provolone Cheese
  • 4 Tablespoons Olive Oil
  • 2 oz Parmesan Cheese


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