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Sausage-Stuffed Eggplant
Sausage-Stuffed Eggplant
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Indulge in savory Italian sausage and gooey mozzarella-stuffed eggplant, inspired by a local wine country delight.
Ingredients:
  • 1 (1 1/2 pound) eggplant, halved lengthwise
  • 0.5 pound bulk Italian sausage
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon dried Italian seasoning
  • 0.125 teaspoon black pepper
  • 2 tablespoons dry bread crumbs
  • 2 cups spaghetti sauce, divided
  • 1 cup mozzarella cheese, divided
  • 1 egg, beaten
Instructions:
  • Preheat oven to 400°F (200°C) for the perfect baking temperature.
  • Coat eggplant cut sides with olive oil and arrange on a baking sheet, cut-side up. Roast in a preheated oven for 30 minutes. Let cool before serving.
  • Brown the Italian sausage in a skillet over medium-high heat until cooked; drain excess grease. Transfer the sausage to a mixing bowl, season with garlic powder, Italian seasoning, and pepper. Add bread crumbs, 1/2 cup spaghetti sauce, 1/2 cup mozzarella cheese, and beaten egg and mix thoroughly.
  • After the roasted eggplant has cooled, scoop out the flesh, leaving a 1/2-inch shell. Chop the eggplant and mix it with the sausage. Fill the eggplant shells with the mixture and top with mozzarella cheese.
  • Bake until the filling is set and the cheese is bubbly and golden-brown, approximately 30 minutes. Meanwhile, heat the remaining spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.

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