Stuffed Eggplant

Nancy Burnham


I made this and brought them in for lunch at work, my boss loved them!!!!


★★★★★ 2 votes

15 Min
40 Min


  • 2
    eggplant cut in half lengthwise
  • 4
    sweet italian sausage casings removed
  • ·
    salt and pepper to taste
  • 3 Tbsp
    garlic with sun-dried tomatoes
  • 1/2 c
    olive oil
  • 1/2 c
    white wine
  • 1 tsp
    italian seasoning
  • ·
    3/4 to 1 cup italian breadcrumbs
  • 1/2 c
    shredded parmesan cheese
  • 1 lb
    mozzarella cheese cut in slices (cut 2 slices in small cubes)

How to Make Stuffed Eggplant


  1. 1. Preheat oven to 350. Cut out flesh from eggplant leaving a 1 inch shell. Cut up eggplant in to small pieces. Coat the eggplant boats with some of the olive oil.Salt and pepper to taste. Place in baking dish.
  2. 2. Heat olive oil in skillet over medium high heat. Add sausage and garlic with sun-dried tomatoes breaking up the sausage into small pieces as it browns. Once the sausage is cooked through add the eggplant and cook untill tender. Pour in the wine, add the Italian seasonings, breadcrumbs, shredded parmesan cheese and the small cubes of mozzarella. Stir mixture to slightly melt the cheese.( If the mixture is dry add more olive oil, if it is too moist, add more breadcrumbs)
  3. 3. Stuff mixture into the eggplant boats and bake in oven 30 to 40 minutes . Place sliced mozzarella over eggplant boats halfway through the cooking time. Continue baking until eggplant is tender and the cheese is slightly browned.

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