You must try this mouthwatering dish for stuffed eggplant with cheese on top! Great as a robust main course, but you may also use the little eggplants as a side dish or an appetizer by purchasing them.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
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
Instructions
- Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.
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- 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.
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- Brush shells with 2 tablespoons olive oil and season with salt and pepper; set aside.
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- 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.
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- Stuff mixture into eggplant shells. Combine remaining panko and cheese in a small bowl; sprinkle over stuffing.
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- Bake in preheated oven until eggplant is tender, 45 to 50 minutes.
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- This recipe was tested in our test kitchen in May 2023 and updated to bake for 45 minutes. We used less bread crumbs, and added 1 cup of sliced mushrooms, chopped onion, and tomato-basil sauce.
Nutrition Facts
| Calories | 387 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 8 g |
| Protein | 18 g |
| Saturated Fat | 6 g |
| Sodium | 1156 mg |
| Sugars | 13 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I love the fact that you can read a recipe. Realize that it is easy, and make it your own. My husband had seconds. For mostly vegetables, he enjoyed it……. That is a First!!!!
Really liked this but did change a bit for personal tastes. The breadcrumbs as stated would have been way too much, but I skipped them all together and added a bit of pasta sauce for the wine. I used a hot Italian sausage meat alternative, threw in some olives because I had them and upped the seasonings and garlic. Will make again when I’m craving eggplant.
I made this because I thought My husband would eat since he says he doesn’t like eggplant. After we ate dinner he complimented me on a good dinner. If I had it to do agin I would use hot Italian sausage. I recently ruined another recipe by following the recipe the first time and it turned out gluey with way too much bread crumbs. So I backed way off and used 1/4 cup of the bread crumbs and sprinkled more on top along with the parmesan. This worked. I also chopped 4 cloves of garlic as we like it, and a couple of tablespoons of tomato paste. At the very end of baking I added some shredded mozzarella as well for my husband. This turned out really nice and I love the recipe. I think people who basically go crazy adding stuff initially are making a mistake. They should go crazy the next time they make it. This is a good recipe and I could sell it to my husband who had seconds.
So good
This is fantastic! I put the boats in a pan on the bbq and it turned out delightful! Very tasty.
I only used 1-1/4 breadcrumbs-chopped Italian chicken sausage- I put a mozzarella string cheese on bottom of eggplant shell. Delicious!
Best ever! Cooked shelled eggplant while mixing all other ingredients. Used spaghetti sauce with garlic & basil 3/4 cup. Filled half shell then layered with thick mozzarella slice, the completed filling & put diced mozzarella into top w/Parmesan. Added crushed red peppers 1/2 Tsp. Bought fresh ground sweet Italian sausage used 1/2 lb. baked per directions. Great for left overs!
This recipe was ok but I added a secret iingredient to make it MUCH better! I added pizza sauce! I added about one half of a jar of sauce and sprinkled parmesan cheese on top. It turned out great!!
Omg. This was good . I did add mushrooms but otherwise followed the recipe. I will be making this again. This recipe can be moderated and be delicious in many ways. I may get more creative next time. A must try.
I really enjoyed building off this recipe. I had bacon, but I think it would turn out better with ground sausage or beef.
I wasn’t bad but not what I was hoping for. Disappointed. 🙁
To the person who said it’s disrespectful to make changes: I dosagree… I didn’t have all of the ingredients on hand and recipes are not meant to be followed step by step anyway. That’s why cooking is an ART. Here are my additions like it or not: Used ground venison, a TON of olive oil, panko breadcrumbs, broccoli bits, and pesto.
I used chicken broth instead of wine and added homemade sauce on top it came out delish
Been making for years. But the directions don’t say to bake the eggplant first, scoop out the flesh and put aside.
People please if your going to change everything submit your own recipe! Made this recipe as written only changed for personal taste. It was great my first eggplant.
I made this for my wife and me, but we werent crazy about the eggplant. I made it again using zucchini instead, and it was very good. I also grilled it instead of baking it in the oven.
No more cooking books for me!! this is easy and quick! My family loves to come home to a delicious homemade dinner!! Thank you!!!!
I love this recipe and use it often. I only use about 1/4 cup of bread crumbs, for me that’s plenty. I also substitute the sausage with ground turkey for a healthier version, works great as well.
Have made this several times and always a big hit. I substitute chicken sausage but otherwise follow the recipe to a ‘t’.
Love it made it twice already & will continue to make it
was really good even my picky wife would eat it.