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
Want to share your own twist on this classic Italian dish or discuss other delicious ways to prepare eggplant? Head over to the Recipe Sharing forum and join the conversation about this Stuffed Eggplant Parmesan recipe!

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