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Sausage Stuffed Eggplant

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PREP TIME
15 min
COOKING TIME
60 min
TOTAL TIME
75 min
SERVINGS
4 servings
Dinner
Sausage Stuffed Eggplant
Ingredients
  • 1 eggplant, halved lengthwise
  • 1/2 cup olive oil, divided
  • salt and pepper to taste
  • 1/2 teaspoon ground black pepper
  • 1 pound sweet Italian sausage, casings removed
  • 1 cup chopped onion
  • 1 cup sliced fresh mushrooms
  • 2 cloves garlic, chopped
  • 2 tablespoons chopped fresh parsley
  • 1 cup tomato-basil pasta sauce
  • 2 cups Italian seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese, divided
Instructions
1
Acquire the necessary ingredients and equipment.
2
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Cover a baking sheet with aluminum foil.
3
Carefully carve around the edge of each eggplant half using a sharp paring knife, leaving about 1 inch of space around the edges. Remove the flesh from each eggplant half using a spoon, leaving about 1 inch of shell; set aside the flesh and chop it into small pieces.
4
Anoint the eggplant shells with 2 tablespoons of olive oil and sprinkle with salt and pepper; place them aside.
5
Heat the remaining 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Add sausage, onion, mushrooms, and garlic; cook and stir until the sausage is evenly browned. Stir in the reserved chopped eggplant and basil. Add pasta sauce; cook and stir for 5 minutes. Mix in 1/2 cup of panko breadcrumbs and 1/4 cup of Parmesan cheese.
6
Stuff the mixture into the eggplant shells. Combine the remaining panko breadcrumbs and cheese in a small bowl; sprinkle over the stuffing.
7
Bake the eggplant shells in the preheated oven until they are tender, 45 to 50 minutes.