Baked Stuffed Eggplant

1
Gigi Landry

By
@GGlovesdessert

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!

Rating:

★★★★☆ 2 votes

Comments:
Serves:
4
Prep:
30 Min
Cook:
30 Min

Ingredients

  • 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

Step-by-Step

  1. Slice 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.
  2. Meanwhile, brown Italian sausage, garlic and onion in olive oil till browned. Add bread crumbs, parmesan cheese, leaving burner on low.
  3. Remove eggplant from the water and core out the eggplant, leaving about 1/2 inch around the edge.
  4. Add additional eggplant to the sausage mixture and cook an additional 2-3 minutes. Add 1/2 cup marinara sauce.
  5. Stuff eggplants with sausage/eggplant mixture. Top with remaining marinara sauce and mozzarella cheese.
  6. Bake 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




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