Stuffed Baby Eggplants

Ingredients

• 12  baby eggplants 
• 1  bay leaf 
• 2 cups beef stock 
• 1 teaspoon pepper black freshly ground
• 8 ounces mozzarella cheese fresh grated sliced
• 6  garlic cloves sliced
• 0.3 cup olive oil 
• 1 tablespoon oregano leaves fresh
• 2 pounds beef sage sausage 
• 2 tablespoons salt 
• 12 servings salt 
• 2 cups tomato sauce 
• 4 cups san marzano tomatoes with juice canned chopped
• 2 cups onion white finely chopped
• 1 cup white wine 

Equipment

• baking sheet
• sauce pan
• oven

Directions

1. Preheat oven to 350 degrees F.
2. In a 4-quart saucepan over medium heat, add oil.
3. Add the onions, garlic, and salt. Sweat for 3 minutes or until vegetables are translucent and aromatic.
4. Add the remaining ingredients and bring to a simmer. Simmer for 8 hours over low heat, stirring occasionally. Check seasoning.
5. Cut eggplants in half, scoop out seeds, and sprinkle with salt, cut side up.
6. Place the eggplant halves on a baking sheet and let sit for 1 hour.
7. Place 1 1/2 ounces of sausage in each eggplant half.
8. Place in the oven and bake for 15 minutes. Top each eggplant with some tomato sauce and fresh mozzarella.
9. Place back into oven for 10 minutes or until the cheese melts.