"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Tanya Belt." — Tanya Belt
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1 (1 1/2 pound)
eggplant, halved lengthwise
bulk Italian sausage
dried Italian seasoning
dry bread crumbs
Classico® Tomato and Basil Sauce
mozzarella cheese, divided
I left out the egg, as the bread crumbs and spaghetti sauce were plenty of binding agent. Soooo good!
Delicious! a half an hour for roasting my egg plant was a little too long. i would try twenty mins next and check. i had a hard time scooping out the eggplant because of this, ended up just being the skin in some areas, and sort of went flat.
but great flavour! will make again!
I used turkey sausage, added 1/2 teaspoon garlic powder and Italian Seasoning. I also used Italian bread crumbs as well. Added a little bit more cheese then called for and made a side dish of whole wheat spaghetti. Tasty.
This was not an easy dish to prep and although tasty, it was way too difficult to make and I would not make it the same way again. I would instead prepare the ingredients and bake in a greased casserole dish instead of the eggplant shell and maybe serve with a small side of spaghetti.
After roasting the eggplant halves at 400, there was no way the innards could be chopped. The whole thing was mush, and I wound up spooning it out in globs. It was a challenge keeping the blobs from disappearing completely when I mixed the stuffing. There's something wrong with the temperature, time, or eggplant.
My original plan, before I found this recipe, was to remove the insides of the eggplant while it was raw. I planned to use a melon baller to remove the flesh, dredge it in seasoned flour, and brown it lightly.
I might try that next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Eggplant with Sausage Stuffing
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 383
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