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!

Ingredients

• 1 eggplant, halved lengthwise
• 0.5 cup olive oil, divided
• salt and pepper to taste
• 0.5 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

Steps

1. Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.
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.
3. Brush shells with 2 tablespoons olive oil and season with salt and pepper; set aside.
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.
5. Stuff mixture into eggplant shells. Combine remaining panko and cheese in a small bowl; sprinkle over stuffing.
6. Bake in preheated oven until eggplant is tender, 45 to 50 minutes.