Stuffed Eggplant
This stuffed eggplant has a cheesy sausage stuffing. Great for a hearty family dinner, or use mini eggplants and serve as a side dish or appetizer!
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1eggplant, halved lengthwise
- ½cup olive oil, divided
- salt and pepper to taste
- ½teaspoon ground black pepper
- 1pound sweet Italian sausage, casings removed
- 1cup chopped onion
- 1cup sliced fresh mushrooms
- 2cloves garlic, chopped
- 2tablespoons chopped fresh parsley
- 1cup tomato-basil pasta sauce
- 2cups Italian seasoned bread crumbs
- ½cup grated Parmesan cheese, divided
Instructions
Step 1
Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.Step 2
Cut around the edge of the flesh in each eggplant half using a sharp paring knife, leaving a 1/2-inch border. Scoop out flesh using a spoon, leaving 1/2-inch-thick shell; reserve flesh and chop into bite-size pieces.Step 3
Brush shells with 2 tablespoons olive oil and season with salt and pepper; set aside.Step 4
Heat remaining 1 tablespoon olive oil in a large, deep skillet over medium high heat. Add sausage, onion, mushrooms, and garlic; cook and stir until sausage is evenly brown. Stir in reserved chopped eggplant and basil. Add pasta sauce; cook and stir for 5 minutes. Mix in 1/2 cup of panko and 1/4 cup Parmesan cheese.Step 5
Stuff mixture into eggplant shells. Combine remaining panko and cheese in a small bowl; sprinkle over stuffing.Step 6
Bake in preheated oven until eggplant is tender, 45 to 50 minutes.