Sausage-Stuffed Eggplant

A local winery/restaurant serves a stuffed eggplant appetizer that is so delicious. While trying to duplicate it at home, I found this Italian sausage and mozzarella cheese-stuffed eggplant to be one of our favorite dinners.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 836 Calories

Ingredients

• 1 egg, beaten
• 1 tablespoon olive oil
• 2 tablespoons dry bread crumbs
• 2 cups spaghetti sauce, divided
• 1 (1 1/2 pound) eggplant, halved lengthwise
• 1 cup mozzarella cheese, divided
• 0.125 teaspoon black pepper
• 0.25 teaspoon garlic powder
• 0.5 pound bulk Italian sausage
• 0.25 teaspoon dried Italian seasoning

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Brush cut sides of eggplant with olive oil; place, cut-sides up, onto a baking sheet.

Step 3

Roast in the preheated oven for 30 minutes, then allow to cool slightly. Keep the oven on.

Step 4

Meanwhile, brown Italian sausage in a skillet over medium-high heat; drain off grease. Transfer sausage to a mixing bowl; season with garlic powder, Italian seasoning, and black pepper. Stir in 1/2 cup spaghetti sauce, 1/2 cup mozzarella cheese, bread crumbs, and egg; mix well.

Step 5

Scoop out flesh of roasted eggplant, once cooled, to within 1/2-inch of the skin to create a shell. Roughly chop eggplant flesh; fold into sausage mixture. Divide evenly among two eggplant shells; sprinkle with remaining 1/2 cup mozzarella cheese.

Step 6

Bake in the 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 1 1/2 cups spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.