Cut 4 wedges into the aubergine, combine the sausage meat with the fennel seed and stuff each wedge with fennel sausage.
In a tray, spoon one half with Italian Herb and Tomato Sauce and the other with the Gratin Sauce.
Rest the stuffed aubergine on the duo of sauces and finish with the cheeses, cherry tomatoes, drizzle of World Grill French Garden and sprinkle of Spicemix del Mondo La Spezia.