Italian Sausage Stuffed Eggplant Sausage Stuffed Eggplant
So, y'all know I love me some eggplant. It's the perfect vegetable to stuff with all sorts of deliciousness. So, when I came across these two recipes for stuffed eggplant, I knew I had to share them with y'all.
Sausage-Stuffed Eggplant Recipe
Let's start with this recipe from Allrecipes. It's called Sausage-Stuffed Eggplant, and honey, let me tell you, it's the truth.
For this recipe, you'll need:
- 1 large eggplant
- 1/2 pound ground pork sausage
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped celery
- 1 clove garlic, minced
- 1 can diced tomatoes with juice
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup bread crumbs
- 1/2 cup grated Parmesan cheese
Preheat your oven to 375 degrees F. Cut the eggplant in half lengthwise and scoop out the flesh, leaving about 1/2 inch of eggplant in each half. Chop the eggplant flesh.
In a large skillet, cook the sausage over medium heat until browned. Add the chopped onion, green pepper, celery, and garlic and cook until the vegetables are tender. Stir in the diced tomatoes with juice, basil, oregano, thyme, salt, and pepper. Add the chopped eggplant and bread crumbs and cook until the eggplant is tender.
Fill the eggplant halves with the sausage mixture and place them in a baking dish. Top with Parmesan cheese. Bake for 35 to 40 minutes, or until the eggplant is tender and the filling is hot and bubbly.
Baked Stuffed Eggplant with Italian Sausage Recipe
Next up is this recipe from Food & Wine for Baked Stuffed Eggplant with Italian Sausage. It's a fancy dish, honey, but it's worth the effort.
For this recipe, you'll need:
- 4 small eggplants
- 1/4 cup plus 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 pound Italian sausage, casings removed
- 1/2 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Preheat your oven to 375 degrees F. Cut off the stem end of each eggplant and cut the eggplants in half lengthwise. Use a spoon to scoop out the flesh, leaving about 1/2 inch of eggplant in each half. Reserve the eggplant flesh.
In a skillet, heat 1/4 cup of olive oil over medium heat. Add the onion and garlic and cook until the onion is soft. Add the sausage and cook until browned, breaking it up into small pieces as it cooks. Add the reserved eggplant flesh and cook until the eggplant is soft. Stir in the breadcrumbs, Parmesan cheese, parsley, salt, and pepper.
Brush the eggplant halves with the remaining 2 tablespoons of olive oil and sprinkle with salt and pepper. Fill each eggplant half with the sausage mixture. Place the eggplants in a baking dish and bake for 35 to 45 minutes, or until the eggplant is tender and the filling is hot and bubbly.
Y'all, these stuffed eggplant recipes are the real deal. Give them a try and let me know what you think!
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