Stuffed Eggplant Parmesan Recipe

Stuffed Eggplant Parmesan Recipe

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.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 2white eggplants,medium, stems trimmed off and halved lengthwise
  • 3sweet Italian chicken sausage,casings removed
  • ½onion ,small, finely diced
  • 2garlic cloves,crushed
  • 1⅓cupscrushed tomatoes
  • 5basil leaves,chopped, plus more for garnish
  • Salt and pepper ,to taste
  • ½cuppart skim mozzarella cheese,shredded
  • 4tspPecorino Romano,grated


  1. Preheat the oven to 400 degrees F.

  2. Bring a large pot of water to a boil.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Pour 1/3 cup of crushed tomatoes on the bottom of a 9×12 baking dish and place the eggplant boats on top.

  8. Season the eggplant with salt and divide the sausage and sauce evenly among the 4 eggplant boats.

  9. Top each with 2 tablespoons of shredded mozzarella cheese and 1 teaspoon each of Pecorino Romano cheese.

  10. 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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