Stuffed Eggplant

Stuffed Eggplant

63
Elaina 0

"So delicious! Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer! A must try!"

Ingredients

1 h {{adjustedServings}} servings 976 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 976 kcal
  • 49%
  • Fat:
  • 69.7 g
  • 107%
  • Carbs:
  • 51.6g
  • 17%
  • Protein:
  • 31 g
  • 62%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 2082 mg
  • 83%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
  2. Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
  3. Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.
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Reviews

63
  1. 80 Ratings

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OH MY GOD, this was amazing. I didn't follow the recipe though, this is what I added/did: 1-scraped the eggplant and put the shells in the oven at 350. 2-chopped up half of a very large onion...

I made quite a few changes to this recipe, but kept the original spirit of it. I omitted the olive oil completely in order to reduce the fat and calories. It was not missed at all. I used oli...

Looking at this recipe, I thought it was a really good basis for a stuffed eggplant. I did however change a lot--I used Hot Italian Turkey Sausage (2) and cooked it in about 5 tbsp garlic (sinc...