This delicious stuffed eggplant with a cheesy top is a musttry recipe Great as a hearty main but you can buy the mini eggplants and use them for a side dish or appetizer
Prep Time
1 hr 15 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.
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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.
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Brush shells with 2 tablespoons olive oil and season with salt and pepper; set aside.
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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.
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Stuff mixture into eggplant shells. Combine remaining panko and cheese in a small bowl; sprinkle over stuffing.
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Bake in the preheated oven until eggplant is tender
45 to 50 minutes.
Dotdash Meredith Food Studios
Test Kitchen Tips
This recipe was tested in our test kitchen in May 2023 and updated to bake for 45 minutes. We used less bread crumbs