Sausage-Stuffed Eggplant Recipe

Name: Sausage-Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 1/2 pound) eggplant, halved lengthwise; 1 tablespoon olive oil; 1/2 pound bulk Italian sausage; 1/4 teaspoon garlic powder; 1/4 teaspoon dried Italian seasoning; 1/8 teaspoon black pepper; 2 tablespoons dry bread crumbs; 2 cups spaghetti sauce, divided; 1 cup mozzarella cheese, divided; 1 egg, beaten

Servings: persons

1 (1 1/2 pound) eggplant, halved lengthwise
1 tablespoon olive oil
1/2 pound bulk Italian sausage
1/4 teaspoon garlic powder
1/4 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
2 tablespoons dry bread crumbs
2 cups spaghetti sauce, divided
1 cup mozzarella cheese, divided
1 egg, beaten

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.

155

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (1 1/2 pound) eggplant, halved lengthwise, 1 tablespoon olive oil, 1/2 pound bulk Italian sausage, 1/4 teaspoon garlic powder, and more.

Yes, Sausage-Stuffed Eggplant falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sausage-Stuffed Eggplant

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