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Stuffed Eggplant
Stuffed Eggplant
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Satisfy cravings with cheesy sausage stuffed eggplant, perfect for dinner or as a delicious appetizer!
Ingredients:
  • 1 eggplant, halved lengthwise
  • 0.5 cup olive oil, divided
  • salt and pepper to taste
  • 1/2 teaspoon ground black pepper
  • 1 pound sweet Italian sausage, casings removed
  • 1 cup chopped onion
  • 1 cup sliced fresh mushrooms
  • 2 cloves garlic, chopped
  • 2 tablespoons chopped fresh parsley
  • 1 cup tomato-basil pasta sauce
  • 2 cups Italian seasoned bread crumbs
  • 0.5 cup grated Parmesan cheese, divided
Instructions:
  • Begin by collecting all the ingredients needed for the recipe. Then, preheat the oven to 350 degrees F (175 degrees C) and cover a rimmed baking sheet with foil.
  • Using a sharp paring knife, carefully cut around the edge of the eggplant halves to create a 1/2-inch border. Use a spoon to scoop out the flesh, leaving a 1/2-inch-thick shell. Chop the reserved flesh into bite-size pieces.
  • Coat shells with a generous drizzle of olive oil and sprinkle with salt and pepper; let them sit for a moment.
  • In a large, deep skillet over medium-high heat, warm the remaining tablespoon of olive oil. Cook and stir sausage, onion, mushrooms, and garlic until sausage is evenly browned. Add reserved chopped eggplant and basil. Pour in pasta sauce and cook for 5 minutes. Mix in panko and Parmesan cheese.
  • Fill eggplant shells with the mixture. Mix the remaining panko and cheese in a small bowl, then sprinkle over the stuffing.
  • Roast in the oven until the eggplant is soft and tender, about 45-50 minutes.

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