I’ve been dividing my time between two homes for the last month. Our new house is nearly finished, but we’re still waiting on a few final permits before we can move in officially. Each morning I’m up at the new place tending to the goats and chickens, then my husband and I spend long days unpacking boxes stored in Florida and Michigan. By evening we return to the condo to sleep. It’s tiring, but there’s a positive: when the green light comes to move in, the boxes destined for the kitchen will already be unpacked and put away.

With these busy days, I haven’t been cooking as much as usual at home, but I’ve prepared a few satisfying meals worth repeating. One of my favorites lately is a sausage-stuffed eggplant—robust, comforting, and ideal as a main course. These eggplant boats are substantial enough to serve with crusty bread and a large mixed salad. I used medium-to-large eggplants for full-sized portions, but you can scale the recipe to smaller eggplants and serve them as an appetizer if you prefer.

When choosing eggplants, look for firm produce with smooth, glossy skin and no soft spots or blemishes. If you want a lighter version, use turkey or chicken sausage, or remove a portion of the cheese. For a vegetarian option, substitute sautéed mushrooms and walnuts in place of the sausage. This recipe is flexible: fresh basil or a pinch of dried oregano both work, and canned chopped tomatoes keep preparation quick and convenient.

Buon Appetito!
Deborah Mele

Sausage Stuffed Eggplant

Yield:
Serves 4

Prep Time:
15 minutes

Cook Time:
1 hour 15 minutes

Total Time:
1 hour 30 minutes

Tasty sausage-stuffed eggplants make a satisfying Italian-inspired entree. The combination of savory sausage, tender eggplant, and melted cheeses creates a comforting, family-friendly dish perfect for weeknights or casual dinners.

Table of Contents

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Ingredients

• 2 Medium Eggplants (About 12 Ounces Each)
• 3 Tablespoons Olive Oil
• 4 Italian Sausage Links (Mild or Spicy), Meat Removed From Casings
• 1 Small Onion, Diced
• 3 Garlic Cloves, Minced
• 1 1/2 Cups Chopped Canned Tomatoes
• 1 1/2 Tablespoons finely Chopped Fresh Basil
• Salt & Pepper To Taste
• 1/2 Cup Grated Pecorino Romano Cheese
• 1 Cup Shredded Mozzarella Cheese

Instructions

1. Preheat oven to 400 degrees F.
2. Bring a large pot of water to a boil.
3. Cut the eggplants in half lengthwise.
4. Use a sharp knife or melon baller to scoop out the flesh, leaving a 1/2-inch border all around to create a shell.
5. Finely chop the reserved eggplant flesh.
6. Blanch the eggplant shells in the boiling water for about 3 minutes, then use a slotted spoon to transfer them to paper towels to drain.
7. In a large frying pan, heat the olive oil over medium heat, then add the diced onion.
8. Cook the onion about 4 minutes until soft and translucent.
9. Add the sausage meat and cook, breaking it up with a spoon or two forks as it browns.
10. Stir in the garlic and chopped eggplant flesh and cook for another 4 minutes, stirring often.
11. Add 1 cup of the chopped tomatoes, the basil, salt, and pepper; mix well.
12. Cook the mixture for 2 to 3 minutes to blend the flavors.
13. Spread the remaining 1/2 cup of tomatoes across the bottom of an ovenproof casserole dish.
14. Arrange the eggplant shells, cut side up, on top of the tomato layer.
15. Spoon the sausage mixture evenly into the four eggplant shells.
16. Sprinkle each filled eggplant with grated Pecorino Romano, then top with shredded mozzarella.
17. Cover the dish with foil and bake for 20 minutes.
18. Remove the foil and continue baking until the cheese is lightly browned and bubbling.
19. Serve hot and enjoy!

Nutrition Information:

Yield: 4
Serving Size: 1

Amount Per Serving:
Calories: 639Total Fat: 42gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 93mgSodium: 1048mgCarbohydrates: 35gFiber: 9gSugar: 14gProtein: 34g

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