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Stuffed Eggplant

This Stuffed Eggplant is an old family favorite. Tender eggplant and spicy sausage topped with homemade red sauce, this hearty dish is stuffed with flavor!

Course: dinner, lunch
Cuisine: Italian
Keyword: stuffed eggplant
Servings: 4
Calories: 640kcal
Author: Lisa Longley


  • 2 eggplants
  • 1 cup bread crumbs
  • 1 lb. spicy Italian sausage casings removed
  • 2 eggs
  • 2 tsp chopped fresh parsley
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1/4 tsp garlic salt
  • For the Sauce
  • 1 lb. can 28 oz peeled whole tomatoes
  • 1 clove garlic finely chopped
  • 2 TBS chopped fresh parsley
  • 2 TBS olive oil
  • 1/2 tsp dried sweet basil
  • 1 tsp oregano


  • Preheat your oven to 350 degrees
  • Cut eggplants in half. Scoop out the pulp with spoon. Blanch the eggplant pulp and shells in boiling water (with a little salt thrown in) for 4 to 5 minutes. Drain well.
  • Let the eggplant cool, then chop the pulp and mix it with the bread crumbs, sausage (raw), eggs, parsley, pepper, salt, and garlic salt.
  • Fill the eggplants with the mixture, put it into a well oiled pan, and put it in the oven for 30 minutes.
  • While the eggplants cook, make sauce. Combine all ingredients in a medium saucepan over medium low heat.
  • Once the sauce is boiling, use a potato ricer to smash up the tomatoes.
  • Turn the heat down and let the sauce simmer while the eggplant finishes cooking.
  • After 30 minutes, top the eggplant with the sauce, and put it all back in the oven for 10 minutes.


Serving: 1half | Calories: 640kcal | Carbohydrates: 43g | Protein: 31g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 173mg | Sodium: 2217mg | Potassium: 690mg | Fiber: 11g | Sugar: 14g | Vitamin A: 39IU | Vitamin C: 42mg | Calcium: 18mg | Iron: 18mg