baked stuffed eggplant
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!
prep time
30 Min
cook time
30 Min
method
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yield
4 serving(s)
Ingredients
- 1 large or 2 small eggplants
- 1/2 pound italian sausage, hot
- 1/2 pound sliced mushrooms
- 2 cloves garlic, chopped
- 1 teaspoon italian seasoning
- 1/2 cup bread crumbs, dry
- 1 1/2 cups marinara sauce
- 1/2 cup mozzarella cheese
- 1/4 cup diced onions
- 1 tablespoon olive oil
- 1/4 cup parmesan cheese
How To Make baked stuffed eggplant
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Step 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.
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Step 2Meanwhile, brown Italian sausage, garlic and onion in olive oil till browned. Add bread crumbs, parmesan cheese, leaving burner on low.
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Step 3Remove eggplant from the water and core out the eggplant, leaving about 1/2 inch around the edge.
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Step 4Add additional eggplant to the sausage mixture and cook an additional 2-3 minutes. Add 1/2 cup marinara sauce.
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Step 5Stuff eggplants with sausage/eggplant mixture. Top with remaining marinara sauce and mozzarella cheese.
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Step 6Bake 25-30 minutes at 350 degrees until hot and bubbly.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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