Sausage Stuffed Eggplant – eggplants are roasted, stuffed with a delicious sausage-tomato mixture, and then topped with cheese. Deeelicious!
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We’ve been getting so much eggplant from the CSA, and frankly, I am surprised that I am able to keep coming up with different recipes each week.
This time I made Sausage Stuffed Eggplant, and unlike the Eggplant Margherita Puff Pastry Tarts (which was AMAZING by the way!), this recipe is much healthier so I didn’t feel guilty stuffing my face with this eggplant dish.
Bear with me while I learn to take better photos of stuffed eggplant… but I assure you if you like eggplant and sausage, this is a DELICIOUS dinner that’s actually quite easy to make.
How do prepare Sausage Stuffed Eggplant:
You start by slicing the eggplant in half and roasting them in the oven.
While the eggplant are roasting, you prepare the filling on the stove top.
Then you carve out eggplant boats, add the eggplant flesh to the sausage filling, and stuff the eggplant. Top everything with a healthy dose of cheese, and bake until the cheese melts.
It does take over an hour to make the sausage stuffed eggplant from start to finish, so you can also roast the eggplant the night before. This way, the stuffing only takes about 10 minutes to prepare, and then you can pop the stuffed eggplant into the oven and bake for a quick 15 minutes until the cheese melts and everything is nice and heated through.
Sausage Stuffed Eggplant
- 2 small eggplants
- 1/2 small onion , diced
- 1 tomato , diced
- 1 tablespoon olive oil
- 1/2 pound Italian sausage meat (from about 2-3 sausages)
- 1 garlic cloves , minced
- 1/2 cup bread crumbs (I used seasoned Italian breadcrumbs)
- 1/2 cup grated parmesan cheese (you can also use mozzarella or a combination of mozzarella and parmesan)
- Cut the eggplant in half lengthwise and roast at 350F for 30 minutes, with the cut sides facing up. After 30 minutes, remove the eggplant from the oven and allow to cool. While the eggplant is roasting and cooling, prepare everything else. Keep the oven preheated to 350F, you'll need it for the last step!
- Once the eggplant is cool enough to touch, carve out little boats from the eggplant by using a knife to carefully cut around the edge (be careful not to slice through the skin!), and then using a spoon to scoop out the eggplant flesh. Roughly chop all the eggplant flesh into 1/2-1 inch pieces.
- Heat the olive oil in a large skillet. Add the sausage meat and the diced onion to and stir fry for 5 minutes, or until the sausage is mostly cooked. Break up the sausage with a spatula as it cooks.
- Add the tomato, diced eggplant, and minced garlic, and cook for about 5 minutes - the mixture will be like a chunky sauce. Season with salt & pepper if desired. My sausage had enough salt and spice so I didn't need to add salt or pepper.
- Use a slotted spoon to remove the sausage/tomato/eggplant mixture from the pan (or use a regular spoon but try not to get too much of the liquid) and place it into a heat-proof bowl. Add 1/2 cup of breadcrumbs to the bowl and carefully stir (it will be hot!).
- Stuff the eggplants with the sausage mixture, top with cheese, and bake at 350F for 15 minutes, or until the cheese is melted. Allow to cool a bit, and enjoy!
Check out these other delicious Eggplant recipes from the archives: