Stuffed Eggplant Recipe

Name: Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 3 medium eggplant; 1 lb. sausage; 3 medium tomatoes, diced; 2 medium yellow squash; 2 (6 oz.) cans tomato sauce; 2 c. Cheddar cheese; 1 tsp. dried oregano; 1 small onion, chopped; 1 c. dried bread crumbs; 1 egg; salt and pepper

Servings: persons

3 medium eggplant
1 lb. sausage
3 medium tomatoes, diced
2 medium yellow squash
2 (6 oz.) cans tomato sauce
2 c. Cheddar cheese
1 tsp. dried oregano
1 small onion, chopped
1 c. dried bread crumbs
1 egg
salt and pepper

1
Halve eggplant lengthwise.
2
Hollow out center.
3
Cook sausage; drain.
4
In a large bowl, mix sausage, eggplant centers, tomatoes, squash, onion, salt and pepper.
5
Mix well.
6
Stuff into eggplant shells.
7
Spoon 4 tablespoons of tomato sauce over each.
8
Mix bread crumbs, oregano, egg and remaining tomato sauce.
9
Spoon over eggplant.
10
Cover with cheese.
11
Bake at 350u00b0 for 1 1/2 hours. Serves 6.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 3 medium eggplant, 1 lb. sausage, 3 medium tomatoes, diced, 2 medium yellow squash, and more.

Yes, Stuffed Eggplant falls under the Vegetarian 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.

Stuffed Eggplant

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