Stuffed Eggplant

The Stuffed Eggplant was a combination of things going on. It ultimately came out delicious.
Stuffed eggplant

I’ve never liked egg plant, let’s start there. I’ve always wanted to like it, as it is a beautiful fruit. So, what I did was this…

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Stuffed Eggplant

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Recipe by Ed Moore Course: DinnerCuisine: ItalianDifficulty: Medium


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  • 1 large 1 eggplant

  • 3 tbsp 3 extra-virgin olive oil

  • 1/2 tsp 1/2 sea salt

  • 1/4 tsp 1/4 black pepper

  • 1/2 lb 1/2 Italian sausage

  • 1 small 1 onion, diced (about 1 cup)

  • 1 small 1 red pepper, diced (about 1 cup)

  • 3 each 3 garlic cloves, finely chopped

  • 1/2 cup 1/2 fresh parsley, finely chopped

  • 1/2 cup 1/2 fresh basil leaves, finely chopped

  • 1 1/4 cups 1 1/4 romano cheese, grated

  • 1/2 cup 1/2 Panko bread crumbs

  • 1 each 1 egg

  • 2 small 2 tomatoes, chopped


  • Gather ingredients. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil
  • Cut around the edge of the flesh in each eggplant half using a sharp paring knife, leaving a 1/4-inch border. Scoop out flesh using a spoon, leaving 1/4-inch-thick shell; reserve flesh and chop into bite-size pieces
  • Brush shells with 2 tablespoons olive oil and season with salt and pepper; set aside
  • 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
  • Stuff mixture into eggplant shells. Combine remaining panko and cheese in a small bowl; sprinkle over stuffing
  • Stuff the shells and sprinkle the remaining cheese and panko over the top
  • Bake in preheated oven until eggplant is tender, 45 to 50 minutes
  • Remove from oven and serve.

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