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

Eggplants are a versatile and delicious vegetable that can be used in a variety of dishes. One of the most popular ways to prepare eggplant is by stuffing it with a savory filling and baking it until tender. Stuffed eggplant is a hearty and flavorful dish that is perfect for a weeknight dinner or a special occasion. This recipe for stuffed eggplant is a great way to showcase the natural flavors of eggplant while adding in some extra ingredients to make it a truly satisfying meal.

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Ingredients

  • 1 (1 1/2 pound) eggplant, halved lengthwise
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 pound sweet Italian sausage, casings removed
  • 1 cup chopped onion
  • 1 cup sliced fresh mushrooms
  • 4 cloves garlic, minced
  • 2 tablespoons chopped fresh basil
  • 1 cup tomato-basil pasta sauce
  • 3/4 cup Italian seasoned panko bread crumbs, divided
  • 1/2 cup grated Parmesan cheese, divided

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 15 mins
  • Servings: 4

  • Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.
  • Cut around the edge of the flesh in each eggplant half using a sharp paring knife, leaving a 1/2-inch border. Scoop out flesh using a spoon, leaving 1/2-inch-thick shell; reserve flesh and chop into bite-size pieces.
  • Brush shells with 2 tablespoons olive oil and season with salt and pepper; set aside.
  • Heat remaining 1 tablespoon olive oil in a large, deep skillet over medium high heat. Add sausage, onion, mushrooms, and garlic; cook and stir until sausage is evenly brown. Stir in reserved chopped eggplant and basil. Add pasta sauce; cook and stir for 5 minutes. Mix in 1/2 cup of panko and 1/4 cup Parmesan cheese.
  • Stuff mixture into eggplant shells. Combine remaining panko and cheese in a small bowl; sprinkle over stuffing.
  • Bake in preheated oven until eggplant is tender, 45 to 50 minutes.

    • Nutrition

    387 cal.

    • Total Fat: 21g
    • Saturated Fat: 6g
    • Cholesterol: 29mg
    • Sodium: 1156mg
    • Total Carbohydrate: 37g
    • Dietary Fiber: 8g
    • Total Sugars: 13g
    • Protein: 18g
    • Vitamin C: 9mg
    • Calcium: 184mg
    • Iron: 3mg
    • Potassium: 818mg

    Categories

    Vegetarian recipes
    Italian recipes
    Mediterranean recipes
    Appetizer recipes
    Main recipes