Sausage Stuffed Eggplant Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/4-inch thick shell.
• STEP 3.Chop the eggplant flesh and set aside.
• STEP 4.In a large skillet, cook the sausage over medium heat until browned and cooked through.
• STEP 5.Remove the sausage from the skillet and set aside.
• STEP 6.In the same skillet, add the chopped eggplant flesh and cook until softened.
• STEP 7.In a bowl, combine the cooked sausage, cooked eggplant, breadcrumbs, Parmesan cheese, garlic, parsley, and salt and pepper.
• STEP 8.Mix well to combine.
• STEP 9.Fill each eggplant shell with the sausage mixture.
• STEP 10.Place the stuffed eggplants on a baking sheet and bake for 25-30 minutes, or until the eggplant is tender and the filling is golden and bubbly.
• STEP 11.Remove from the oven and let cool for a few minutes before serving.
• STEP 12.Garnish with additional Parmesan cheese and parsley, if desired.
• STEP 13.Serve hot and enjoy!

Cooking Tips

• Choose eggplants that are firm and shiny with no soft spots.
• You can use any type of sausage you prefer, such as Italian sausage or breakfast sausage.
• Feel free to add other vegetables to the filling, such as bell peppers or zucchini.
• If you have any leftover filling, you can use it to stuff mushrooms or bell peppers.
• This dish can be made ahead of time and stored in the refrigerator. Simply reheat in the oven before serving.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the stuffed eggplants in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through.
• Serve the sausage stuffed eggplant as a main dish with a side salad or crusty bread.