Baked Stuffed Eggplant

Gigi Landry


This recipe is a great alternative to eggplant parmesan. You can omit the Italian sausage for a vegetarian entree. Add garlic bread and salad for a complete dinner!

★★★★☆ 2 votes
30 Min
30 Min


1 large
or 2 small eggplants
1/2 lb
italian sausage, hot
1/2 lb
sliced mushrooms
2 clove
garlic, chopped
1 tsp
italian seasoning
1/2 c
bread crumbs, dry
1 1/2 c
marinara sauce
1/2 c
mozzarella cheese
1/4 c
diced onions
1 Tbsp
olive oil
1/4 c
parmesan cheese


1Slice eggplant in half lengthwise. Place in open pan of boiling water, bottom side down, with water coming to about 3/4 of the way up on the eggplant. Boil until eggplant is just tender, about 15 minutes.
2Meanwhile, brown Italian sausage, garlic and onion in olive oil till browned. Add bread crumbs, parmesan cheese, leaving burner on low.
3Remove eggplant from the water and core out the eggplant, leaving about 1/2 inch around the edge.
4Add additional eggplant to the sausage mixture and cook an additional 2-3 minutes. Add 1/2 cup marinara sauce.
5Stuff eggplants with sausage/eggplant mixture. Top with remaining marinara sauce and mozzarella cheese.
6Bake 25-30 minutes at 350 degrees until hot and bubbly.

About this Recipe

Course/Dish: Other Main Dishes
Regional Style: Italian
Dietary Needs: Vegetarian
Hashtag: #Eggplant