Roasted Eggplant With Sage And Sausage Stuffing Recipe

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Roasted eggplant with sage and sausage stuffing

Eddie Szczerba


This is a simple dish,accompanied with you choice of pasta and you have a satisfying meal!

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1 Hr


1 Hr


1 medium
4 c
stuffing mix, herb-seasoned
1 1/2 c
chicken stock, light
1 lb
sweet italian sausage
1 small
sweet onion
2 clove
minced garlic
1/2 c
chopped flat leaf parsley
2 pinch
oregano, fresh or dried
2 c
grated romano cheese
1-28oz. can(s)
crushed italian tomatoes
1 medium
carrot, shredded
1 stick
celery diced
1/2 stick
butter, unsalted
1 sprig(s)
sage leaves, fresh
1 Tbsp
fennel seeds
1/2 Tbsp
salt and pepper
2 Tbsp
olive oil

Directions Step-By-Step

Take the eggplant,I usually use two small or one large will do.Split the eggplant long ways in half and scoop out the seeds with a tablespoon,discard.Brush the eggplant with olive oil and season with salt and the eggplant in a rimmed baking dish,set aside.
For the stuffing:
Sauté the onion,garlic,carrot,celery,sage ,fennel seeds using the half stick of butter until tender,add the chicken stock and heat slowly for 3-4 minutes.Remove from heat and add the stuffing mixture,fluff with a fork,set aside.
In a medium sauce pan brown the sausage with the remaining olive oil until cooked through.Add the parsley and sage,oregano,mix well.Mix the sausage with the stuffing mixture,stuff the halved eggplant,pile them high! Sprinkle the eggplant generously with the grated cheese.Add a layer,about 1 1/2 inches of the crushed tomato around the eggplant and bake covered in a 350 oven for thirty minutes,uncover an brown the surface undress the broiler for a few minutes,serve with your favorite pasta or with a garden salad!Enjoy!

About this Recipe

Course/Dish: Pork, Roasts
Other Tags: Quick & Easy, For Kids