Sometimes called baked eggplant parmesan, eggplant boats or filled eggplant, these little bowls of purple deliciousness called Stuffed Eggplant are your new favorite “gourmet” weeknight meal.
Recipe Essentials
This stuffed eggplant recipe comes with a long ingredient list, but most you probably already have on hand. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Eggplants – Not only will we use the eggplants as a “boat” if you will, but the inside fleshy part that you take out, we will use as part of the stuffing.
- Extra virgin olive oil
- Coarse kosher salt
- Ground black pepper
- Favorite marinara sauce
- Ricotta cheese
- Egg
- Red wine vinegar
- Bulk Italian sausage
- White onion
- Fresh garlic
- Plain panko bread crumbs
- Dried Italian seasoning
- Fresh lemon zest
- Fresh mozzarella cheese
- Parmesan cheese
- Fresh basil
Make it A Meal
This stuffed eggplant can be enjoyed with just about any side dish you can think of! If you’re trying to keep things low carb, try serving with another vegetable like broccoli, green beans or even a side salad.
If you’d like to throw a starch in there, we love serving filled eggplant with these parmesan truffle fries, truffle butter garlic bread or even stick of butter rice.
Stuffed Eggplant
Filled with a saucy, cheesy sausage filling and topped with crispy panko, this Stuffed Eggplant will be your new favorite dinner recipe!
Servings:
Equipment
Ingredients
Eggplants:
- 2 medium eggplants
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon coarse kosher salt
- 1/4 teaspoon freshly ground black pepper
Filling:
- 1 cup favorite marinara sauce , divided
- 1/2 cup ricotta cheese
- 1 egg
- 2 teaspoon dried Italian seasoning
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon red wine vinegar
- 3 tablespoons extra virgin olive oil
- cubed eggplant from shells
- 3/4 pound bulk Italian sausage , mild or hot
- 1/2 cup white onion , chopped
- 3 cloves fresh garlic , minced
Panko Topping:
- 1 tablespoon extra virgin olive oil
- 2/3 cup plain panko bread crumbs
- 1 1/2 teaspoon fresh lemon zest
- 1/4 teaspoon coarse kosher salt
- 1/4 teaspoon freshly ground black pepper
Optional Toppings:
- 8 slices fresh mozzarella cheese
- 2 tablespoons parmesan cheese , freshly shredded
- fresh basil , thinly sliced
Instructions
Eggplant Shells:
- Preheat the oven to 400°F. Coat a 9×13 baking dish lightly with cooking spray, set aside.
- Using a large knife, cut both 2 medium eggplants in half lengthwise. Using a large metal spoon, scoop out the flesh, attempting to keep it in large pieces. Keep the skins intact about 1/4 inch. Set the eggplant flesh aside.
- Evenly divide the 2 tablespoons extra virgin olive oil between each eggplant shell, basting as soon as you pour it in, then season with the 1/4 teaspoon coarse kosher salt and 1/4 teaspoon freshly ground black pepper. Eggplant will absorb the oil very fast, so baste right away to avoid having to use too much.
- Flip the eggplants, shell side down, and bake uncovered for 15 minutes. Remove, flip over and set aside. Reduce the oven temperature to 350°F.
Filling:
- In a large mixing bowl, stir together 1/2 cup of the marinara sauce, 1/2 cup ricotta cheese, 1 egg, 2 teaspoon dried Italian seasoning, 1/2 teaspoon coarse kosher salt, 1/2 teaspoon freshly ground black pepper and 1 tablespoon red wine vinegar. Set aside.
- Chop the eggplant flesh into uniformly sized pieces about 1 inch big.
- In a large skillet over medium heat, brown the 3/4 pound bulk Italian sausage, breaking into smaller pieces as it cooks. When cooked, remove to a paper towel lined plate using a slotted spoon. Set aside, reserve the rendered sausage fat.
- Add the cubed eggplant from shells to the same skillet, using the sausage fat as oil to prevent sticking, adding 1 additional tablespoon of olive oil, if needed. Saute over medium heat for 4-5 minutes, or until the chunks turn translucent. Using a slotted spoon, transfer them to the large mixing bowl with the ricotta mixture, along with the drained crumbled sausage.
- In the same skillet, heat 1 tablespoon of the olive oil over medium heat, adding the chopped 1/2 cup white onion. Cook for 2 minutes or until it becomes fragrant and starts to soften. Add the minced 3 cloves fresh garlic, sauteing an additional 1 minutes. Transfer the mixture to the large mixing bowl.
- Toss the filling together. Mound into each eggplant shell.
- Bake, uncovered, for 20 minutes.
- Remove and top with the remaining marinara sauce, slices of 8 slices fresh mozzarella cheese, if using. Return to the oven for 5 minutes until cheese has melted.
Panko Topping:
- While the eggplant bakes, heat the 1 tablespoon extra virgin olive oil in a small skillet over medium heat, stirring in the 2/3 cup plain panko bread crumbs, 1 1/2 teaspoon fresh lemon zest, 1/4 teaspoon coarse kosher salt and 1/4 teaspoon freshly ground black pepper. Stir every minute for 3-4 minutes, or until golden brown. Remove from the heat.
Assembly:
- Plate each eggplant, topping with 1-2 tablespoons of panko bread crumbs and shredded 2 tablespoons parmesan cheese and fresh basil, if desired.
- If you've tried this recipe, come back and let us know how it was in the comments and star ratings.
Nutrition
Calories: 857 kcal, Carbohydrates: 31 g, Protein: 35 g, Fat: 67 g, Saturated Fat: 24 g, Polyunsaturated Fat: 7 g, Monounsaturated Fat: 33 g, Trans Fat: 0.01 g, Cholesterol: 168 mg, Sodium: 2010 mg, Potassium: 1095 mg, Fiber: 9 g, Sugar: 13 g, Vitamin A: 939 IU, Vitamin C: 14 mg, Calcium: 478 mg, Iron: 4 mg
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Storage and Freezing
How to Store
You can store any leftover filled eggplant in an airtight container in the refrigerator for up to three to four days.
Can I Freeze Stuffed Eggplant?
While you can freeze this recipe, eggplant tends to become much softer after freezing and thawing, so keep that in mind. Store in an airtight container.
More Stuffed Veggies
One of my favorite ways to enjoy veggies is to stuff them with some sort of cheesy, meaty goodness. Here are some of my favorites.
