OH MY GOD, this was amazing. I didn't follow the recipe though, this is what I added/did: 1-scraped the eggplant and put the shells in the oven at 350. 2-chopped up half of a very large onion, added a can of mushrooms, and some minced garlic...threw all that into the pan and sprayed with Mazola olive oil spray. I sauteed all that until it was nice and soft, spraying occasionally with the spray. Then I added a little of 1/2 pound of sweet italian sausage. Once that was cooked, I added the eggplant. Cook a while. Added generous amount of parsley and a splash of white wine. 3-Added a can of basil, oregano, and garlic diced tomatoes. 4-added less than 1/2 cup of breadcrumbs, plus parmesan and mozzarella cheese. Filled the shells and popped in the oven. In the last ten minutes of baking, I sprinkld the top with more mozzarella cheese and breadcrumbs. DELICIOUS!

A W E S O M E! I did a version of this tonight with great success. The man drooled over his succulent portions of egg-planty goodness. My version? Never thought you'd ask: Popped open three ostrich sausages, didn't use the breadcrumbs or the oil, except to brush on the shells. Topped those bad boys off with well-drained savoury canned tomatoes and cooked for 40 minutes. Tender, tasty, healthy. A++++ Will trade again.

The stuffing was great. I didn't use as much breadcrumb. However, the eggplant was kind of tough. I may take some other cooks' suggestions and try to micro it first next time. I will make this again, but with some revisions.

This was very good with the changes that I added when making. I used chicken Italian sausage (very good), after scooping out the eggplant shells, I seasoned with some Italian seasoning and olive oil. I only used 2 tblsp of oil total. You do not need all that was given. I always spray with olive oil spray. I also did not use as much breadcrumbs as stated. Only enough to hold together. I also added some celery, onion and red bell pepper. My eggplant shells were very soft, not hard as other stated as I zapped in microwave for about 2 minutes before filling. My husband and I both loved this and I will make again for sure

I followed the other reviewers advice and only added 1/2 cup of homemade breadcrumbs. I added onions and more garlic. Next time I will probably serve with marinara sauce and sub mozzerella for parmesean as I like gooey cheese more. Still very very YUMMY.

Should have read the reviews before I tried the recipe. The taste is very good. However, too much grease and too many crumbs. Next time, I will use some mozzerella and top with spaghetti sauce. Also would not chop the eggplant very much..leave bigger chunks. Good recipe and with a little tweaking would be great.

I ommitted the eggplant shells and just cooked the meat and the chopped eggplant, diced onions, garlic, salt, pepper, and cilantro in one pan. I then put it over spinach leaves. It was delicious! I rated it a three because the stuffing didn't work.

Actually had to throw it out. Did not use olive oil to cook the meat as there was plenty of fat already. Should have REALLY drained the fat off. Perhaps I scooped the shells too thin as they collapsed while baking. Added only 1/4 to 1/2c. breadcrumbs to meat mixture and used only abourt 1/3c crumbs & 1/3c cheese on top. the cheese did not melt at all - just sorta toasted. All in all it was pretty disgusting. I love eggplant and have stuffed a few but this one.... nope, never again!

four stars but with some changes it's a five. other reviewer's tips helped me. i did not need any oil at all. the greaswe from the sausage (i used bulk) was sufficient to brown everything. i used less bread crumbs than called for. i only used mozzarella cheese and was generous with it. tasted like a fabulously rich eggplant parmesan. i added chopped and sundried tomatoes to the saute mix. i laid out the scooped out eggplant and just piled on the entire heaping ingredients. make sure to brown the sausage. it's better that way. everyone loved it.

This was so good! To easily scoop out the eggplant, I used a melon baller. I used ground pork sausage (mild), since that's what I had on hand. I also reduced the bread crumbs to 1/2 c. and used apple cider instead of the wine. Then I topped it off with mozzarella cheese. Delicious!

Great recipe but too dry - reduce the breadcrumbs so you won't have to "add more olive oil if mixture is dry". Try recipe with 75% of what is suggested. I added a pinch of crushed red pepper also and it enhanced the garlic/parsley combination.

Thought this recipe was incredible, I have never made stuffed eggplant before, and was a little worried as to my husband expectations, since he grew up on homemade sicilian cooking. We did use Hot Italian Sausage instead of sweet and a lot more garlic. I think it was incredible. Do agree with another person that I would cook my shells in the oven while the stuffing cooked to make them not so tuff. I know I will be cooking this again in the near future. In my house it was a winner!!!!

I was so excited to make this recipe. What a letdown! It is mushy, greasy, and a complete let down. I even followed the suggestions and put in mushrooms. I am not a person who is always concerned with calories but this is ridiculous. This is recipe is way too greasy and not worth the calories! Save your time and make something else.

Ever since an old Italian guy here in town told me about eating his momma's Italian sausage-stuffed eggplant, I've wanted to try it. He couldn't remember how she made it, though, so I was very pleased to see this recipe come through my RSS feed. My suggestions: we used spicy sausage - next time I'll use sweet like the recipe said. Be sure and chop the sausage up into small pieces. Judge the amount of sausage you need to your eggplant. We had more sausage than eggplant and I think it would be better if the mixture was half and half. Next time I'll cook the shells in the oven while I'm preparing the stuffing as the shells were too tough. All in all, this was an excellent recipe - Thanks Elaina!

Looking at this recipe, I thought it was a really good basis for a stuffed eggplant. I did however change a lot--I used Hot Italian Turkey Sausage (2) and cooked it in about 5 tbsp garlic (since I love garlic). I only used about 1.5 tbsp of olive oil total (I didn't understand why they would originally use that much!) When I added the chopped eggplant, I also add very fine chopped mushrooms (~1.5 cups), and diced sweet onion (half an onion). I didn't have any wine on hand so I put in just a tiny bit of water, but found that with all those veggies in the pot, there was plenty of liquid. I pretty much kept the spices the same, but threw in a bunch of my favorites (I randomly grabbed stuff). I also added about 3/4 cup grated sharp white chedder cheese instead, and only added about a cup or so of bread crumbs (enough were there was no liquid and the mixture was smooth--I am not a fan of a lot of bready mixtures). I stuffed the eggplants, and baked them for just under 30 min. I thought they were great, huge portions (I've had left overs for a few days), and are great with a green salad or as an appetizer. One thing I will do next time is add more onion, and reserve some of the stuffing mixture and possibly make patties or something with it so there isn't so much stuffing in the eggplants themselves.

I love eggplant, but this was not one of my favourites. It has a lot of potential....I would almost completely omitt the bread crumbs as it was far too dry, which caused me to add way more oil, and more calories....suggest just not putting in any bread crumbs and it should be great...also use spicy sausage for more flavour!