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Stuffed Eggplant


"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!"
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1 h servings 976 cals
Original recipe yields 4 servings


  • Calories:
  • 976 kcal
  • 49%
  • Fat:
  • 69.7 g
  • 107%
  • Carbs:
  • 51.6g
  • 17%
  • Protein:
  • 31 g
  • 62%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 2082 mg
  • 83%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 77
  1. 98 Ratings

Most helpful positive review

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...

Most helpful critical review

Reduce breadcrumbs! Don't chop eggplant too much-

Most helpful
Most positive
Least positive

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...

I made quite a few changes to this recipe, but kept the original spirit of it. I omitted the olive oil completely in order to reduce the fat and calories. It was not missed at all. I used oli...

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 (sinc...

Good Lord..if I made so many changes I would post as my own recipe!! so disrespectful to the original poster…if you have totally modified the recipe then its no longer the owners. Either like ...

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 oliv...

Just amazing. Added about five white mushrooms, sliced, and they added an extra dimension. I realized I had used all our bread crumbs making eggplant parmesan last night (yes i love eggplant),...

I made alot of changes and it came out wonderful! I used Turkey Itialian Sausage (way less fat!) I used only olive oil cooking spray (again way reducing the fat and calories) I also only used ha...

Reduce breadcrumbs! Don't chop eggplant too much-

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 ...