Stuffed Eggplant
Description
This stuffed eggplant recipe makes a hearty sausage stuffing flavored with mushrooms, tender eggplant, garlic, fresh basil, tomato, and Parmesan cheese.
Ingredients
•
1 eggplant, halved lengthwise
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1/2 cup olive oil, divided
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salt and pepper to taste
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1/2 teaspoon ground black pepper
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1 pound sweet Italian sausage, casings removed
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1 cup chopped onion
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1 cup sliced fresh mushrooms
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2 cloves garlic, chopped
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2 tablespoons chopped fresh parsley
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1 cup tomato-basil pasta sauce
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2 cups Italian seasoned bread crumbs
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1/2 cup grated Parmesan cheese, divided
Directions
1
Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.
2
Cut around the edge of the flesh in each eggplant half using a sharp paring knife, leaving a 1/2-inch border. Scoop out flesh using a spoon, leaving 1/2-inch-thick shell; reserve flesh and chop into bite-size pieces.
3
Brush shells with 2 tablespoons olive oil and season with salt and pepper; set aside.
4
Heat remaining 1 tablespoon olive oil in a large, deep skillet over medium high heat. Add sausage, onion, mushrooms, and garlic; cook and stir until sausage is evenly brown. Stir in reserved chopped eggplant and basil. Add pasta sauce; cook and stir for 5 minutes. Mix in 1/2 cup of panko and 1/4 cup Parmesan cheese.
5
Stuff mixture into eggplant shells. Combine remaining panko and cheese in a small bowl; sprinkle over stuffing.
6
Bake in the preheated oven until eggplant is tender, 45 to 50 minutes.