Stuffed aubergine with bolognese sauce and mozzarella

Preparation

Aubergine: 

• Preheat the oven to 180 degrees. Cut the aubergines in half lengthwise.
• Use a small kitchen knife to cut into the aubergine flesh. Leave a 1 cm border from the edge.
• Scoop out the aubergine flesh with a spoon. Be careful not to damage the bottom of the aubergine. You have now made a sort of aubergine boat.
• Drizzle olive oil, sea salt, and pepper on each half. Place the halves with the cut edge up on an oven dish and roast the aubergine for 25-30 minutes until golden brown. Leave the oven on.

Filling:

• While the aubergines are roasting, prepare the filling. Chop the flesh into 1 cm pieces. Remove the skin from the pork sausages by squeezing the meat out of the sausage.
• Heat 2 tablespoons olive oil in a frying pan. Add the onions and fry for 3-5 minutes until the onions are translucent. Add the garlic and fry for another minute.
• Add the sausage meat and break it into small pieces with a spatula. Cook for 3-4 minutes.
• Add the chopped aubergine flesh, season with sea salt and black pepper, and cook until the aubergine is soft and sticks to the pan. This takes about 7 minutes.
• Add 1/3 of the tomato sauce and a little basil. Warm everything up a little more. Taste and season further, if necessary.
• Remove the pan from the heat and mix in half of the mozzarella and Parmesan cheese.
• Remove the aubergines from the oven. Leave the oven on.
• Put the remaining tomato sauce in an oven dish. Fill the aubergines. Top with the remaining mozzarella, Parmesan, and panko.
• Return to the oven and bake for a further 12-15 minutes. Serve topped with the fresh basil leaves.

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