Sausage-Stuffed Eggplant

Sausage-Stuffed Eggplant

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."


1 h 15 m servings 836 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • 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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  • Prep

  • Cook

  • Ready In

  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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  1. 195 Ratings


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...

Fabulous! I also added onion and peppers to the stuffing. Very yummy, will make again, this may have to become part of the weekly, eggplant season menu in our house! Didn't know you could do ...

I made this tonight for dinner. Excellent. I only doubled the recipe. I never liked eggplant really. I made for my husband who is a big fan of eggplant, But I have to say I ate every bit of it! ...

Very tasty! I added onions while browning the sausage and cut down the 2nd stage cooking time for the eggplant to only 10-15 minutes because the cheese was getting very brown. A tip to scoop o...

Very yummy and pretty darned easy. I made this in the afternoon, then cooked it off at dinner time. Some changes I made were I added onion and green pepper when cooking the meat. I also used bot...

EXCELLENT!! I've made this twice now. Both times I added onion. Also, I substituted the spaghetti sauce with bruchetta. It made a bit more chunky, so yummy! We couldn't eat it up fast enough!

Pretty good recipe. I followed almost to the letter. I did however use Spicy italian sausage, and it was TOO spicy. Kinda ruined the dish. Next time I will use Mild.