Name: Stuffed Eggplant
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 eggplant, halved lengthwise; 0.5 cup olive oil, divided; salt and pepper to taste; 1/2 teaspoon ground black pepper; 1 pound sweet Italian sausage, casings removed; 1 cup chopped onion; 1 cup sliced fresh mushrooms; 2 cloves garlic, chopped; 2 tablespoons chopped fresh parsley; 1 cup tomato-basil pasta sauce; 2 cups Italian seasoned bread crumbs; 0.5 cup grated Parmesan cheese, divided

Prep Time:

15 mins

Cook Time:

1 hr

Total Time:

1 hr 15 mins

Servings:

4

Jump to Nutrition Facts

This stuffed eggplant recipe is healthy, filling, and will please even the pickiest eaters.

Stuffed Eggplant Ingredients

These are the ingredients you’ll need to make this restaurant-worthy stuffed eggplant recipe at home:

Eggplant: You’ll need one eggplant (halved lengthwise) to make two servings.
Olive oil: Brush the shells with olive oil before seasoning with salt and pepper.
Seasonings: This stuffed eggplant is seasoned with salt, pepper, fresh garlic, and fresh basil.
Sausage: Sweet Italian sausage makes this stuffed eggplant a hearty, crowd-pleasing meal.
Vegetables: An onion and fresh mushrooms lend texture and flavor.
Pasta sauce: Use store-bought or homemade tomato-basil pasta sauce.
Bread crumbs: Italian-seasoned panko bread crumbs give the stuffed eggplant a welcome crunch.
Cheese: For the most delicious results, grate your own Parmesan cheese instead of using the pre-shredded stuff.

How to Make Stuffed Eggplant

You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you make stuffed eggplant:

Scoop out the flesh, brush the shells with oil, and season.
Chop the reserved eggplant flesh into bite-sized pieces.
Cook sausage, vegetables, and garlic in the remaining oil.
Stir in the reserved eggplant, basil, and sauce. Mix in some of the panko and cheese.
Stuff the shells and sprinkle the remaining cheese and panko over the top.
Bake until the eggplant is tender.

How to Store Stuffed Eggplant

This stuffed eggplant recipe is best served right away. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to three days.

Editorial contributions by Corey Williams

Ingredients

1 (1 1/2 pound) eggplant, halved lengthwise
3 tablespoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 pound sweet Italian sausage, casings removed
1 cup chopped onion
1 cup sliced fresh mushrooms
4 cloves garlic, minced
2 tablespoons chopped fresh basil
1 cup tomato-basil pasta sauce
3/4 cup Italian seasoned panko bread crumbs, divided
1/2 cup grated Parmesan cheese, divided

Directions

Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.

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Cut around the edge of the flesh in each eggplant half using a sharp paring knife, leaving a 1/2-inch border. Scoop out flesh using a spoon, leaving 1/2-inch-thick shell; reserve flesh and chop into bite-size pieces.

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Brush shells with 2 tablespoons olive oil and season with salt and pepper; set aside.

Dotdash Meredith Food Studios
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.

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Stuff mixture into eggplant shells. Combine remaining panko and cheese in a small bowl; sprinkle over stuffing.

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Bake in preheated oven until eggplant is tender, 45 to 50 minutes.

Dotdash Meredith Food Studios

Test Kitchen Tips

This recipe was tested in our test kitchen in May 2023 and updated to bake for 45 minutes. We used less bread crumbs, and added 1 cup of sliced mushrooms, chopped onion, and tomato-basil sauce.

Nutrition Facts (per serving)

387	Calories
21g	Fat
37g	Carbs
18g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 387
% Daily Value *
Total Fat 21g	26%
Saturated Fat 6g	28%
Cholesterol 29mg	10%
Sodium 1156mg	50%
Total Carbohydrate 37g	13%
Dietary Fiber 8g	27%
Total Sugars 13g
Protein 18g	36%
Vitamin C 9mg	10%
Calcium 184mg	14%
Iron 3mg	16%
Potassium 818mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Stuffed Eggplant