Stuffed Eggplant

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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!

Prep Time20

Cook Time40

Total Time1

Servings: servings

Calories: 363kcal

Author: Lisa Longley

Ingredients

2 large eggplants see note
1 teaspoon kosher salt (1/2 teaspoon table salt)
1 pound hot Italian sausage (453.6 grams)
1 cup bread crumbs (112 grams)
2 eggs
4 garlic cloves minced
2 teaspoons fresh parsley chopped
1 1/2 teaspoons kosher salt (3/4 teaspoon table salt)
1/2 teaspoon black pepper

Sauce Recipe

28 ounces whole tomatoes undrained (794 grams)
1 garlic clove minced
1 tablespoon dried parsley
1 teaspoon dried oregano
1/2 teaspoon dried basil

Instructions

Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
Using a spoon, remove the inside of the eggplant so that approximately 1/4 inch of the shell remains. (See a photo of this in the post.) The eggplant will brown very quickly during this process, but it won't affect the taste at all.
Bring a large pot of water to a boil. Add in the salt and then add in the eggplant pulp and shells. Boil for 5 minutes. Please note that the eggplant will float, so it works best to add the pulp first and then the shells. Read more about par boiling the eggplant shells and their pulp above.
2 large eggplants, 1 teaspoon kosher salt
After boiling, gently transfer the eggplant to a bowl filled with ice and let sit for 5 minutes. Drain well in a colander. Gently squeeze the eggplant pulp to rid it of excess water, then dice it. Note that the eggplant shells will be delicate, be careful as you handle them so they don't tear.
In a large bowl, combine the uncooked sausage, breadcrumbs, eggs, diced eggplant, garlic, parsley, salt, and pepper.
1 pound hot Italian sausage, 1 cup bread crumbs, 2 eggs, 4 garlic cloves, 2 teaspoons fresh parsley, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper
Fill the eggplant shells with the mixture, place them into the prepared baking dish, and bake for 30 minutes.
While the eggplant cooks, make the sauce. Combine all ingredients in a large saucepan over medium-low heat.
28 ounces whole tomatoes, 1 garlic clove, 1 tablespoon dried parsley, 1/2 teaspoon dried basil, 1 teaspoon dried oregano
Bring the sauce to a boil. Using a potato ricer, mash 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. Remove from the oven and let stand for 5 minutes. Garnish with freshly minced parsley and enjoy.

Notes

This recipe also works great with 3 medium-small eggplants.

Nutrition