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How to Make Sausage-Stuffed Eggplant - A Step-by-Step Guide

If you're looking for a hearty and satisfying meal to serve at your next dinner party or weeknight dinner, look no further than this delicious recipe for Sausage-Stuffed Eggplant. This dish is the perfect combination of savory sausage, flavorful eggplant, and gooey melted cheese, making it a surefire crowd-pleaser.

The rich and smoky flavor of the sausage pairs perfectly with the tender and slightly sweet eggplant, creating a mouthwatering combination that will have your guests asking...

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Ingredients

  • 1 (1 1/2 pound) eggplant, halved lengthwise
  • 1 tablespoon olive oil
  • ½ pound bulk Italian sausage
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried Italian seasoning
  • ⅛ teaspoon black pepper
  • 2 tablespoons dry bread crumbs
  • 2 cups spaghetti sauce, divided
  • 1 cup mozzarella cheese, divided
  • 1 egg, beaten

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 15 mins
  • Servings: 2
  • Yield: 2 servings

  • Preheat oven to 400 degrees F (200 degrees C).
  • Brush cut sides of eggplant with olive oil and place, cut-side up onto a baking sheet. Roast in preheated oven for 30 minutes, then remove and allow to cool slightly.
  • Meanwhile, brown the Italian sausage in a skillet over medium-high heat; drain off the grease. Place into a mixing bowl, and season with garlic powder, Italian seasoning, and pepper. Stir in bread crumbs, 1/2 cup of spaghetti sauce, 1/2 cup of mozzarella cheese, and the beaten egg; mix well.
  • Once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1/2-inch of the skin to create a shell. Roughly chop the eggplant meat, and fold into the sausage mixture. Divide evenly among the two eggplant shells, and sprinkle with remaining mozzarella cheese.
  • Bake in preheated oven until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes. While the eggplant is baking, warm the remaining spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.

    • Nutrition

    836 cal.

    • Total Fat: 47g
    • Saturated Fat: 17g
    • Cholesterol: 179mg
    • Sodium: 2411mg
    • Total Carbohydrate: 64g
    • Dietary Fiber: 19g
    • Total Sugars: 32g
    • Protein: 41g
    • Vitamin C: 13mg
    • Calcium: 573mg
    • Iron: 5mg
    • Potassium: 1914mg

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