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

How to Make Baked Stuffed Eggplant


  • 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.

Printable Recipe Card

About Baked Stuffed Eggplant

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