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 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.

• 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
• ¼ teaspoon garlic powder
• 2 tablespoons dry bread crumbs
• ⅛ teaspoon black pepper
• ½ pound bulk Italian sausage
• 2 cups spaghetti sauce, divided
• 1 (1 1/2 pound) eggplant, halved lengthwise
• ¼ teaspoon dried Italian seasoning
• 1 cup mozzarella cheese, divided

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.