Sausage-Stuffed Eggplant

Sausage-Stuffed Eggplant

144
Tanya Belt 4

"A local winery/restaurant serves a stuffed eggplant appetizer that is so delicious. While trying to duplicate it at home, I found this to be one of our favorite eggplant dinners. Be sure to select an eggplant that is smooth, blemish-free and kind of heavy for it's size. Serve with a green salad."

Ingredients

1 h 15 m {{adjustedServings}} servings 836 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 836 kcal
  • 42%
  • Fat:
  • 47.4 g
  • 73%
  • Carbs:
  • 64.2g
  • 21%
  • Protein:
  • 40.7 g
  • 81%
  • Cholesterol:
  • 179 mg
  • 60%
  • Sodium:
  • 2411 mg
  • 96%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Brush cut sides of eggplant with olive oil and place, cut-side up onto a baking sheet. Roast in preheated oven for 30 minutes, then remove and allow to cool slightly.
  3. Meanwhile, brown the Italian sausage in a skillet over medium-high heat; drain off the grease. Place into a mixing bowl, and season with garlic powder, Italian seasoning, and pepper. Stir in bread crumbs, 1/2 cup of spaghetti sauce, 1/2 cup of mozzarella cheese, and the beaten egg; mix well.
  4. Once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1/2-inch of the skin to create a shell. Roughly chop the eggplant meat, and fold into the sausage mixture. Divide evenly among the two eggplant shells, and sprinkle with remaining mozzarella cheese.
  5. Bake in preheated oven until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes. While the eggplant is baking, warm the remaining spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.
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Reviews

144
  1. 195 Ratings

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I found this to be a delightful alternative and worth adding to my menu rotation. To all of you who are having fits over the fact that there is that terrible Italian sausage in the menu. Pleas...

This is such an easy and tasty recipe! I wanted to say to those who worry that, while it is delicious, it isn't that healthful, that it tastes just as good using veggie Italian sausage (Lightlif...

This was a very good recipe though I made some changes. I used 1lb ground italian sausage instead of 1/2lb link sausage, and therefore went heavy on the other ingredients. The ground sausage ga...