Stuffed Eggplant

Ingredients

• 4 pieces Small Eggplants (about 8‑10 oz each, stems trimmed)
• 3 Tbsp Olive Oil (extra‑virgin, for brushing and sautéing)
• 1 tsp Salt (kosher or sea salt)
• ½ tsp Black Pepper (freshly ground)
• 1 large Onion (peeled and diced)
• 1 lb Spicy Italian Chicken Sausage (casings removed, crumbled)
• 8 oz Mushrooms (sliced; any variety)
• 2 pieces Bell Peppers (one red, one green, diced small)
• 1 Tbsp Fresh Rosemary (finely chopped)
• 1 Tbsp Fresh Thyme (finely chopped)
• 4 cloves Garlic (minced (≈1½ Tbsp))
• 28 oz Crushed Tomatoes (canned, no added salt)
• 1 cup Mozzarella Cheese (shredded)
• ½ cup Parmesan Cheese (freshly grated)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it fully preheat while you prepare the eggplants.

   Time: PT0M

   Temperature: 375°F

2. Trim and Halve Eggplants

   Trim the stems, slice each eggplant lengthwise, and place the cut side down on a cutting board. Using a small paring knife, gently scoop out the flesh, leaving about a ¼‑inch thick wall.

   Time: PT5M

3. Season and Oil Eggplant Halves

   Brush the interior of each eggplant half with olive oil, then sprinkle generously with salt and black pepper.

   Time: PT3M

4. Initial Roast of Eggplants

   Arrange the eggplant halves cut‑side up on a baking sheet. Roast for 25‑30 minutes, until the flesh is tender and the tops begin to turn golden.

   Time: PT30M

   Temperature: 375°F

5. Prepare the Filling – Sauté Aromatics

   While the eggplants roast, heat 1 Tbsp olive oil in a skillet over medium heat. Add the diced onion and sauté 5 minutes until translucent.

   Time: PT5M

6. Add Sausage

   Add the crumbled chicken sausage to the skillet. Cook, breaking it up with a spoon, for 5‑6 minutes until browned.

   Time: PT6M

7. Incorporate Mushrooms and Bell Peppers

   Stir in the sliced mushrooms and diced bell peppers. Cook 5 minutes, allowing the mushrooms to release and re‑absorb their moisture.

   Time: PT5M

8. Add Herbs and Garlic

   Add the minced garlic, chopped rosemary, and thyme. Cook another 2 minutes until fragrant.

   Time: PT2M

9. Simmer Tomato Sauce

   Pour in the 28‑oz can of crushed tomatoes, stir, and lower the heat to a gentle simmer. Cook 10 minutes, stirring occasionally, until the sauce thickens slightly.

   Time: PT10M

10. Stuff Eggplants

    Remove the partially roasted eggplant halves from the oven. Spoon the hot filling into each cavity, packing it gently.

    Time: PT5M

11. Add Cheese Topping

    Sprinkle shredded mozzarella evenly over each stuffed eggplant, then finish with grated Parmesan.

    Time: PT2M

12. Final Bake

    Return the stuffed eggplants to the oven and bake 15‑20 minutes, until the cheese is melted, bubbly, and lightly golden.

    Time: PT20M

    Temperature: 375°F

13. Rest and Serve

    Allow the eggplants to rest 5 minutes before serving. Optionally drizzle with a quick roasted bell‑pepper coulis or serve alongside a simple salad.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

24 g

Fat

18 g

Fiber

6 g