Stuffed Eggplant Recipe
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Stuffed Eggplant

By: Elaina  
"So delicious! Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer! A must try!"

Rating: This weblink has been rated 50 times with an average star rating of 4.1 Read Reviews (42)

Rate/Review | 1,375 people have saved this

What to Drink?

Wine Zinfandel
Prep Time:
30 Min
Cook Time:
30 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 eggplant, halved lengthwise
  • salt and pepper to taste
  • 1/2 cup olive oil, divided
  • 1 pound sweet Italian sausage, casings removed
  • 2 cloves garlic, chopped
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup white wine
  • 2 cups Italian seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese, divided

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
  2. Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
  3. Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 968 | Total Fat: 68.1g | Cholesterol: 97mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2004 by MISSSMEW2 
I made quite a few changes to this recipe, but kept the original spirit of it. I omitted the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 4, 2008 by nicksprincess 
OH MY GOD, this was amazing. I didn't follow the recipe though, this is what I added/did: ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 9, 2006 by Sarah 
Looking at this recipe, I thought it was a really good basis for a stuffed eggplant. I did... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2003 by BUNNYGRRL 
Just amazing. Added about five white mushrooms, sliced, and they added an extra dimension. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 2, 2007 by lizz 
This was very good with the changes that I added when making. I used chicken Italian sausage... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2006 by ANTON188 
Great recipe but too dry - reduce the breadcrumbs so you won't have to "add more olive oil if... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2006 by spiceisnice 
This was so good! To easily scoop out the eggplant, I used a melon baller. I used ground pork... MORE
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 4, 2003 by JO SEDGLEY 
it seemed to be very dry Followed recipe directions to the letter and maybe something was... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 27, 2002 by Michele 
Reduce breadcrumbs! Don't chop eggplant too much- MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2002 by TRUCKERDOO 
very very good! i substituted diced shrimp for sausage, basil for parsley, and used only 1 cup... MORE

 
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