Italian Sausage Stuffed Eggplant

Ingredients

• 2 large Eggplant (cut lengthwise, flesh scooped out)
• 4 tablespoons Olive Oil (divided: for roasting and sautéing)
• 1 teaspoon Salt (plus to taste)
• 1/2 teaspoon Black Pepper (freshly ground, plus to taste)
• 1 pound Italian Sausage (removed from casings, pork or turkey)
• 1 medium Onion (diced)
• 2 cloves Garlic (minced)
• 1/2 teaspoon Red Pepper Flakes (adjust heat to preference)
• 28 ounces Crushed Tomatoes (canned, no added herbs)
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Dried Rosemary
• 1 teaspoon Dried Basil
• 2 tablespoons Fresh Parsley (chopped)
• 6 leaves Fresh Basil (for garnish, torn)
• 1/4 cup Parmesan Cheese (freshly grated)
• 1 cup Mozzarella Cheese (shredded)

Instructions

1. Prepare Eggplant Shells

   Cut each eggplant lengthwise, scoop out the flesh leaving a 1/2‑inch border, and place the shells on a sheet pan. Drizzle with 2 tbsp olive oil, season with salt and pepper, and bake.

   Time: PT25M

   Temperature: 400°F

2. Dice Scooped Eggplant Flesh

   Dice the scooped-out eggplant flesh into 1/2‑inch cubes and set aside.

   Time: PT5M

3. Cook Italian Sausage

   Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon, and cook until no longer pink. Remove with a slotted spoon and set aside.

   Time: PT8M

4. Sauté Onion and Eggplant

   In the same skillet, add the diced onion and the diced eggplant flesh. Sauté for about 8 minutes, until softened and lightly browned.

   Time: PT8M

5. Add Garlic and Red Pepper Flakes

   Stir in minced garlic and red pepper flakes; cook for 1 minute until fragrant.

   Time: PT1M

6. Build the Tomato Sauce

   Return the cooked sausage to the skillet, add the crushed tomatoes, dried oregano, rosemary, basil, and chopped parsley. Bring to a gentle simmer, then reduce heat to low and cook for 20 minutes, stirring occasionally.

   Time: PT20M

7. Season the Sauce

   Season the sauce with additional salt and pepper to taste.

   Time: PT2M

8. Fill and Top Eggplant Halves

   Remove the roasted eggplant shells from the oven. Spoon the sausage‑tomato sauce into each half, then top with grated Parmesan and shredded mozzarella.

   Time: PT5M

9. Final Bake

   Return the filled eggplants to the oven and bake for 12 minutes, or until the cheese is melted and lightly golden.

   Time: PT12M

   Temperature: 375°F

10. Garnish and Serve

    Remove from oven, garnish with torn fresh basil leaves, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

15g

Fat

22g

Fiber

5g