Description
Comforting, rustic, and full of bold Italian flavors, these eggplants stuffed with sausage, tomato sauce, and cheese are a dinner favorite that’s hearty and satisfying.
Ingredients
Scale
- 2 large eggplants, halved lengthwise
- 1 pound Italian sausage, casings removed
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 cup tomato sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- A handful fresh basil, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and grease a baking dish.
- Brown sausage in a skillet over medium heat. Add onion and garlic, sauté until softened. Stir in tomato sauce and basil. Simmer for a few minutes.
- Slice eggplants in half. Score and scoop out the flesh, leaving a 1/2 inch border. Brush with olive oil and roast cut-side down for 20 minutes.
- Chop the scooped eggplant flesh and mix it into the sausage mixture. Stir in half of the cheeses.
- Fill each eggplant half with the sausage filling. Top with remaining mozzarella and Parmesan.
- Bake for 20–25 minutes until bubbly and golden. Let rest for 5 minutes.
- Garnish with fresh basil and serve warm.
Notes
- Pre-roasting eggplants ensures tenderness and removes bitterness.
- Try using a mix of cheeses for deeper flavor.
- Make-ahead by assembling the dish the night before and baking when needed.
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 460
- Sugar: 5g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 65mg
Keywords: stuffed eggplants, sausage recipe, Italian dinner, baked eggplants, hearty dinner, low carb comfort food