Stuffed Eggplant (Aubergine) Recipe

Name: Stuffed Eggplant (Aubergine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces bulk pork sausage; 2 medium eggplants; ¼ cup olive oil; 2 cups mushrooms, sliced (8 oz); 1 green pepper, chopped (1 cup); 1 onion, chopped (1/2 cup); 1 tablespoon garlic, minced; 1 cup breadcrumbs; ½ cup parmesan cheese, grated; 1 teaspoon dried basil leaves; ¼ teaspoon salt; ¼ teaspoon pepper; 1 cup mozzarella cheese, shredded (4 oz)

Servings: persons

12 ounces bulk pork sausage
2 medium eggplants
¼ cup olive oil
2 cups mushrooms, sliced (8 oz)
1 green pepper, chopped (1 cup)
1 onion, chopped (1/2 cup)
1 tablespoon garlic, minced
1 cup breadcrumbs
½ cup parmesan cheese, grated
1 teaspoon dried basil leaves
¼ teaspoon salt
¼ teaspoon pepper
1 cup mozzarella cheese, shredded (4 oz)

1
Heat oven to 350.
2
In 10-inch skillet cook sausage over medium heat, until browned; drain off fat and set aside.
3
Cut eggplants in half lengthwise.
4
Remove and cube pulp, leaving 1/4-inch shell.
5
In skillet heat oil; add eggplant pulp, mushrooms, green pepper, onion and garlic.
6
Cook over medium heat until tender (5 minutes).
7
In seperate bowl combine cooked vegetables, bread crumbs, Parmesan cheese, basil, salt and pepper.
8
Place eggplant shells in 13x9 baking pan.
9
Spoon mixture into shells and sprinkle with Mozzarella cheese.
10
Bake 40-45 minutes until fork tender.

620

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 13 ingredients. The key ingredients include: 12 ounces bulk pork sausage, 2 medium eggplants, ¼ cup olive oil, 2 cups mushrooms, sliced (8 oz), and more.

Yes, Stuffed Eggplant (Aubergine) 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 (Aubergine)

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