How To Make Stuffed Eggplant Parmesan
This stuffed eggplant parmesan is a simple recipe stuffed with chicken sausage, tomato sauce, and mozzarella in the hallowed part of the eggplant.
Preheat the oven to 400 degrees F.
Bring a large pot of water to a boil.
Hollow out the flesh of the eggplant to create a boat using a melon baller or small knife, leaving a ½-inch of the skin all around to create a shell. Roughly chop the scooped-out eggplant flesh.
Drop the eggplant into the boiling water and cook for 3 minutes. Remove with a slotted spoon and set them on paper towels on the counter.
Meanwhile, brown the sausage in a large skillet over medium-high heat, breaking the meat up while it cooks into smaller pieces. Add the onions and garlic and cook on medium-low heat for about 2 to 3 minutes, until onions are translucent.
Add 1 cup chopped eggplant and cook for about 2 to 3 minutes. Add 1 cup crushed tomatoes, season with salt and pepper, and cook for 2 to 3 minutes. Remove from heat and stir in fresh basil.
Pour 1/3 cup of crushed tomatoes on the bottom of a 9×12 baking dish and place the eggplant boats on top.
Season the eggplant with salt and divide the sausage and sauce evenly among the 4 eggplant boats.
Top each with 2 tablespoons of shredded mozzarella cheese and 1 teaspoon each of Pecorino Romano cheese.
Cover with foil and bake for 30 minutes until cheese is melted and eggplant is cooked through.
- Calories: 295.47kcal
- Fat: 15.00g
- Saturated Fat: 6.98g
- Trans Fat: 0.05g
- Monounsaturated Fat: 4.59g
- Polyunsaturated Fat: 1.90g
- Carbohydrates: 26.64g
- Fiber: 10.53g
- Sugar: 14.44g
- Protein: 17.56g
- Cholesterol: 64.17mg
- Sodium: 1029.55mg
- Calcium: 306.60mg
- Potassium: 1007.06mg
- Iron: 2.37mg
- Vitamin A: 80.26µg
- Vitamin C: 15.19mg
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