baked stuffed eggplant
(2 ratings)
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!
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(2 ratings)
yield
4 serving(s)
prep time
30 Min
cook time
30 Min
Ingredients For baked stuffed eggplant
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1 lgor 2 small eggplants
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1/2 lbitalian sausage, hot
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1/2 lbsliced mushrooms
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2 clovegarlic, chopped
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1 tspitalian seasoning
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1/2 cbread crumbs, dry
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1 1/2 cmarinara sauce
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1/2 cmozzarella cheese
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1/4 cdiced onions
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1 Tbspolive oil
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1/4 cparmesan cheese
How To Make baked stuffed eggplant
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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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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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3Remove eggplant from the water and core out the eggplant, leaving about 1/2 inch around the edge.
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4Add additional eggplant to the sausage mixture and cook an additional 2-3 minutes. Add 1/2 cup marinara sauce.
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5Stuff eggplants with sausage/eggplant mixture. Top with remaining marinara sauce and mozzarella cheese.
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6Bake 25-30 minutes at 350 degrees until hot and bubbly.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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