Italian Sausage-Stuffed Roasted Eggplant

Recipe Collection: Dinner

Italian Sausage-Stuffed Roasted Eggplant Delight transforms your dinner with a hearty non-vegetarian dish that combines the rich flavors of roasted eggplant, seasoned Italian sausage, and gooey mozzarella cheese. This Italian cuisine favorite is perfect for a cozy meal and pairs beautifully with a fresh green salad.

With its robust flavor profile, this dish is versatile enough to serve as a main course or a filling appetizer. Easily accessible through the easyChef Pro App, you can explore personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your meal prep. Select this recipe today, organize your ingredients, and follow the step-by-step guide to create a delicious meal!

Overview

This savory Italian sausage-stuffed roasted eggplant is a delightful dish inspired by a local winery's appetizer. The combination of roasted eggplant, flavorful Italian sausage, and melted mozzarella cheese creates a comforting and satisfying meal. Perfect for a cozy dinner, this dish pairs wonderfully with a fresh green salad.

Diet Type

Non-Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

Italian

Serving Size: 2

Cooking Time: 75 minutes

Ingredients

• 1.5 Pounds eggplant, sliced
• 1 Tablespoon olive oil
• 8 Ounces bulk Italian sausage
• 0.25 Teaspoon garlic powder
• 0.25 Teaspoon dried Italian seasoning
• 0.125 Teaspoon ground black pepper
• 2 Cups spaghetti sauce, divided
• 1 Cup shredded mozzarella cheese, divided
• 2 Tablespoons dry bread crumbs
• 1 Whole egg, whisked

Steps

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Brush the cut sides of the eggplant with olive oil and place them cut-sides up on a baking sheet.
3. Roast the eggplant in the preheated oven for 30 minutes, then allow it to cool slightly. Keep the oven on.
4. While the eggplant is roasting, brown the Italian sausage in a skillet over medium-high heat. Drain off the grease and transfer the sausage to a mixing bowl.
5. Season the sausage with garlic powder, Italian seasoning, and black pepper. Stir in 0.5 cup of spaghetti sauce, 0.5 cup of mozzarella cheese, bread crumbs, and the beaten egg. Mix well.
6. Once the eggplant has cooled, scoop out the flesh to within 0.5-inch of the skin to create a shell. Roughly chop the eggplant flesh and fold it into the sausage mixture.
7. Divide the sausage mixture evenly among the two eggplant shells and sprinkle with the remaining 0.5 cup of mozzarella cheese.
8. Bake in the preheated oven until the filling has set and the cheese is bubbly and golden-brown, about 30 minutes.
9. While the eggplant is baking, warm the remaining 1.5 cups of spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.

Enjoy your savory Italian sausage-stuffed roasted eggplant!