Sausage Stuffed Eggplant



Eggplant, one of the poor vegetables past over by most people. When cooked properly and used in the right ways, it is a very tasty, good textured,  well behaved , table friend. I prefer it over squash and zucchini. Here is one easy way to use an Eggplant that I think you will enjoy.


  • 1 eggplant, (unpeeled) and halved lengthwise

  • 1/2 cup olive oil, divided

  • 1 pound sweet Italian sausage, casings remove

  • 2 cloves garlic, chopped
  • 2 tablespoons chopped fresh parsley

  • 1/2 cup white wine
  • 2 cups Italian seasoned bread crumbs

  • 1 cup spaghetti sauce
  • 1/2 cup fresh grated Parmesan cheese, divided

  • salt and pepper to taste


  1. Preheat oven to 350 degrees. Scoop out the flesh of the eggplant, leaving a good 1/2inch to inch shell. Chop up the removed flesh and put aside.
  2. Bring a large pot of water to rolling boil and boil the halves of eggplant for 2 minutes only !! Take out and set aside on a baking sheet.
  3. Once dry,  season shells with salt and pepper, and coat with a little olive oil; set aside.
  4. Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper.
  5. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil.
  6. Stuff mixture into eggplant shells, cover with spaghetti sauce evenly and sprinkle top with remaining Parmesan cheese.
  7. Bake  for 35 to 40 minutes, or until eggplant is tender.





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