Sausage-Stuffed Eggplant Recipe - Allrecipes.com
Sausage-Stuffed Eggplant Recipe
  • READY IN hrs

Sausage-Stuffed Eggplant

Recipe by  

"A local winery/restaurant serves a stuffed eggplant appetizer that is so delicious. While trying to duplicate it at home, I found this to be one of our favorite eggplant dinners. Be sure to select an eggplant that is smooth, blemish-free and kind of heavy for it's size. Serve with a green salad."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Brush cut sides of eggplant with olive oil and place, cut-side up onto a baking sheet. Roast in preheated oven for 30 minutes, then remove and allow to cool slightly.
  3. Meanwhile, brown the Italian sausage in a skillet over medium-high heat; drain off the grease. Place into a mixing bowl, and season with garlic powder, Italian seasoning, and pepper. Stir in bread crumbs, 1/2 cup of spaghetti sauce, 1/2 cup of mozzarella cheese, and the beaten egg; mix well.
  4. Once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1/2-inch of the skin to create a shell. Roughly chop the eggplant meat, and fold into the sausage mixture. Divide evenly among the two eggplant shells, and sprinkle with remaining mozzarella cheese.
  5. Bake in preheated oven until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes. While the eggplant is baking, warm the remaining spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.
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Reviews More Reviews

Most Helpful Positive Review
Apr 22, 2009

This is such an easy and tasty recipe! I wanted to say to those who worry that, while it is delicious, it isn't that healthful, that it tastes just as good using veggie Italian sausage (Lightlife brand has 140 calories and 7 g fat per link) and 2% milk mozzarella. (You could just use an egg white, too, but I didn't bother with that.) I'm a professional chef, but my husband and I are trying to eat more healthfully, so I look for ways to cut calories and fat while still being yummy - and Italian dishes like this are often really good candidates. And a hint to those who had a difficult time getting the eggplant flesh out of its shell: try scoring the eggplant before you oil and bake it, maybe even cutting the 1/2 inch around the shell ... works wonders!

 
Most Helpful Critical Review
Feb 16, 2010

I found this to be a delightful alternative and worth adding to my menu rotation. To all of you who are having fits over the fact that there is that terrible Italian sausage in the menu. Please do me a favor. If you don't like a recipe, DON'T EAT IT. Not everyone in this world is a health freak. I am 72 years old, from Italian ancestry and doing just fine. In the future, do 2 things when you see the dreaded "sausage" 1. Don't cook it. 2. Shut up.

 
Sep 17, 2007

This was a very good recipe though I made some changes. I used 1lb ground italian sausage instead of 1/2lb link sausage, and therefore went heavy on the other ingredients. The ground sausage gave the filling much more flavor than the link would have. I also added ground oregano, fresh cilantro, parmesan cheese, and extra moz. cheese. My gas oven cooks hot and really withered my eggplant skin on the initial roast, so I turned it down to 375 for the second bake. My husband loved and I will make again.

 
Aug 16, 2007

Fabulous! I also added onion and peppers to the stuffing. Very yummy, will make again, this may have to become part of the weekly, eggplant season menu in our house! Didn't know you could do that with an eggplant! I used home made sauce with fresh tomatoes from the garden. This recipe doesn't tell you, but seed the eggplant first.

 
Nov 16, 2008

I made this tonight for dinner. Excellent. I only doubled the recipe. I never liked eggplant really. I made for my husband who is a big fan of eggplant, But I have to say I ate every bit of it! However it is a very heavy dish, I served pasta on the side with the extra sauce, but it was too much.This eggplant dish is fine with a salad alone. I will make it again for many years to come. YUM!

 
Jul 24, 2007

Very tasty! I added onions while browning the sausage and cut down the 2nd stage cooking time for the eggplant to only 10-15 minutes because the cheese was getting very brown. A tip to scoop out the insides: cut with a sharp knife the exact outline of where you want to scoop and then use a spoon to scoop out the flesh. It is much easier than only using a spoon.

 
Aug 02, 2007

Very yummy and pretty darned easy. I made this in the afternoon, then cooked it off at dinner time. Some changes I made were I added onion and green pepper when cooking the meat. I also used both sausage and hamburger. I added fresh parsley & basil and omitted the egg. I don't think the egg was all that necessary. My family all thought the dish was wonderful - we actually had extra filling, so I also filled a couple green pepper. Yum!!

 
Sep 04, 2007

EXCELLENT!! I've made this twice now. Both times I added onion. Also, I substituted the spaghetti sauce with bruchetta. It made a bit more chunky, so yummy! We couldn't eat it up fast enough!

 

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Nutrition

  • Calories
  • 836 kcal
  • 42%
  • Carbohydrates
  • 64.2 g
  • 21%
  • Cholesterol
  • 192 mg
  • 64%
  • Fat
  • 47.4 g
  • 73%
  • Fiber
  • 18.5 g
  • 74%
  • Protein
  • 40.7 g
  • 81%
  • Sodium
  • 2411 mg
  • 96%

* Percent Daily Values are based on a 2,000 calorie diet.

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