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Stuffed Eggplant

This delicious stuffed eggplant with a cheesy top is a must-try recipe! Great as a hearty main but you can buy the mini eggplants and use them for a side dish or appetizer.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 4471.9 kcal

Equipment

  • 1 Sharp Paring Knife
  • 1 Spoon For scooping eggplant flesh
  • 1 Rimmed Baking Sheet
  • 1 Large, deep skillet For preparing the filling
  • 1 Small Bowl For combining topping ingredients

Ingredients
  

Main

  • 1 1½ pound eggplant, halved lengthwise
  • 3 tablespoons olive oil divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 pound sweet Italian sausage casings removed
  • 1 cup chopped onion
  • 1 cup sliced fresh mushrooms
  • 4 cloves garlic minced
  • 2 tablespoons chopped fresh basil
  • 1 cup tomato-basil pasta sauce
  • 3/4 cup Italian seasoned panko bread crumbs divided
  • 1/2 cup grated Parmesan cheese divided

Instructions
 

  • Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil. Dotdash Meredith Food Studios
  • 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. Dotdash Meredith Food Studios
  • Brush shells with 2 tablespoons olive oil and season with salt and pepper; set aside. Dotdash Meredith Food Studios
  • 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. Dotdash Meredith Food Studios
  • Stuff mixture into eggplant shells. Combine remaining panko and cheese in a small bowl; sprinkle over stuffing. Dotdash Meredith Food Studios
  • Bake in the preheated oven until eggplant is tender, 45 to 50 minutes. Dotdash Meredith Food Studios

Notes

For a more tender, less watery eggplant, consider salting the scooped-out flesh for 20-30 minutes and patting it dry before adding to the skillet. Ensure the Italian sausage is well-caramelized before adding the aromatics for maximum savory depth. To achieve a beautifully golden and crisp topping, briefly broil the stuffed eggplants for 2-3 minutes at the very end of the baking time, watching carefully to prevent burning. This dish is versatile; for an elegant appetizer, use smaller Japanese or Italian eggplants, adjusting baking time accordingly. Verify eggplant tenderness by easily piercing the shell with a knife.