Main Courses > Stuffed Dishes > Vegetables & More > Stuffed Eggplant

Spicy Italian Sausage Stuffed Eggplant

Hearty and flavorful stuffed eggplant filled with spicy Italian sausage, tomato sauce, herbs, and mozzarella cheese. A comforting and satisfying Italian-inspired main course.

Prep Time
20 minutes
Cook Time
50 minutes
Servings
2
Ingredients
  • 2 Large Eggplants
  • 1 pound Spicy Italian Sausage
  • 2 cups Tomato Sauce
  • 1/2 Onion
  • 3 cloves Garlic
  • 1 cup Mozzarella Cheese
  • 1/4 cup Parmesan Cheese
  • 1/4 cup Fresh Basil
  • 1 tablespoon Fresh Oregano
  • 2 tablespoons Olive Oil
  • 1/4 teaspoon Red Pepper Flakes
  • to taste Salt
  • to taste Black Pepper

Prepare the Eggplant

Preheat oven to 400°F (200°C). Halve the eggplants lengthwise. Score the flesh in a crosshatch pattern, being careful not to cut through the skin. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and place cut-side up on a baking sheet. Roast for 25-30 minutes, or until the flesh is tender.

Brown the Sausage

While the eggplants are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the spicy Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess fat.

Sauté the Onion and Garlic

Add the diced onion to the skillet and sauté for 3-5 minutes, or until softened. Add the minced garlic and cook for another minute until fragrant.

Combine the Filling

Stir in the tomato sauce, red pepper flakes (if using), fresh basil, fresh oregano, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.

Stuff the Eggplants

Once the eggplants are cool enough to handle, scoop out some of the flesh, leaving a 1/4-inch border. Add the scooped-out eggplant flesh to the sausage mixture. Fill the eggplant halves with the sausage mixture, packing it firmly.

Bake the Stuffed Eggplants

Sprinkle the stuffed eggplants with mozzarella cheese and Parmesan cheese. Return the stuffed eggplants to the baking sheet and bake for another 15-20 minutes, or until the cheese is melted and bubbly. Let cool slightly before serving.

Nutrition Facts Estimated per 100g of product

  • Calories: Approximately 200-250 kcal
  • Protein: 10-15g
  • Fat: 12-18g
  • Carbohydrates: 8-12g
  • Fiber: 2-4g

Other Considerations for Nutrition

This recipe can be adjusted for sodium content by using low-sodium tomato sauce and reducing added salt. Consider using leaner sausage or removing excess fat after browning.

← Spicy Black Bean and Corn Stuffed Peppers Spicy Italian Sausage and Rice Stuffed Tomatoes →

FAQ

  • Can I use mild Italian sausage?

    Yes, you can substitute with mild Italian sausage if you prefer less spice. You may want to add a pinch of red pepper flakes for a little heat.
  • Can I add other vegetables to the filling?

    Absolutely! Diced bell peppers, mushrooms, or zucchini would be great additions to the sausage mixture. Sauté them along with the onion and garlic.
  • Can I make this recipe ahead of time?

    Yes, you can prepare the stuffed eggplants ahead of time and store them in the refrigerator for up to 24 hours before baking. Add the cheese just before baking.