Recipe For Stuffed Eggplant With Sausage Sausage Stuffed Eggplant Bowls
Have you ever tried stuffed baked eggplant with sausage and mozzarella? Let me tell you, it is absolutely delicious! Today I want to share with you a recipe I found for this mouth-watering dish.
Stuffed Baked Eggplant with Sausage and Mozzarella Recipe
Ingredients
- 1 eggplant, halved lengthwise
- 1/2 lb. ground sausage
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
- 1/4 cup bread crumbs
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F. Place eggplant halves cut-side up on a baking sheet lined with parchment paper.
- In a large skillet, brown the sausage over medium-high heat. Drain and set aside.
- In the same skillet, heat the olive oil over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant.
- Add the bread crumbs, basil, oregano, salt, and pepper. Cook for 2-3 minutes, until the bread crumbs are golden brown.
- Remove from heat and stir in the cooked sausage and mozzarella cheese.
- Spoon the sausage mixture into the eggplant halves. Top with grated parmesan cheese.
- Bake for 25-30 minutes, until the eggplant is fork-tender and the cheese is melted and bubbly.
- Serve hot and enjoy!
If you're looking for a twist on this classic recipe, try making sausage stuffed eggplant boats instead!
Sausage Stuffed Eggplant Boats Recipe
Ingredients
- 2 eggplants, halved lengthwise
- 1/2 lb. ground sausage
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
- 2 tablespoons olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F. Scoop out the center of the eggplant halves and discard (or save for another recipe).
- In a large skillet, brown the sausage over medium-high heat. Drain and set aside.
- In the same skillet, heat the olive oil over medium heat. Add the onion and cook for 2-3 minutes, until softened. Add the garlic and bell pepper and cook for another 2-3 minutes, until fragrant.
- Stir in the cooked sausage, oregano, basil, salt, and pepper.
- Fill the eggplant halves with the sausage and vegetable mixture. Top with shredded mozzarella and grated parmesan cheese.
- Bake for 25-30 minutes, until the eggplant is tender and the cheese is melted and bubbly.
- Serve hot and enjoy!
I hope you give these recipes a try and enjoy them as much as I do!
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