Stuffed Eggplant

Course: Main Dish

Cuisine: American

Keyword: stuffed eggplant

Prep Time: 15

Cook Time: 1 5

Total Time: 1 20

Servings:

Calories: 857kcal

Author: Jessica Formicola

Filled with a saucy, cheesy sausage filling and topped with crispy panko, this Stuffed Eggplant will be your new favorite dinner recipe!

Preheat the oven to 400°F. Coat a 9x13 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.

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.

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.

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.