baked eggplant recipe

Stuffed with spicy sausage and topped with cheese, this eggplant recipe is a satisfying, healthy dinner you’ll go back to again and again.

Sausage Stuffed Eggplant

eggplants, (halved lengthwise)

Olive Oil

yellow onion, (diced)

Italian sausage*

garlic, (minced)

parsley

thyme

oregano

salt and pepper

water

mozzarella cheese

Preheat oven to 400˚F.

Cut eggplants in half, lengthwise. Scoop out the flesh/pulp, leaving a 1/2-inch border around the eggplant shell. Chop up the pulp and set aside.

Place empty eggplant shells on a rimmed baking sheet; season the empty shells with salt and pepper, and let stand cut-side up.

Heat olive oil in a large skillet over medium high heat.

Add diced onions and chopped eggplant-flesh to the skillet; cook for 2 minutes.

Break up the sausage with your fingers and add it to the skillet; stir in garlic and season with parsley, thyme, oregano, salt and pepper, and cook until sausage is evenly browned. About 6 minutes.You can also break up the sausage using a wooden spoon while cooking, but I find it easier to work with it when I break it up beforehand.

Remove skillet from heat and taste the mixture for seasonings; adjust accordingly.

Using paper towels, wipe down the eggplant shells/boats.

Stuff the sausage mixture into the eggplant shells.

Pour hot water inside the baking sheet, around the eggplants.

Bake in the oven for 25 to 30 minutes, or until eggplant is tender.

Remove from oven and sprinkle cheese on top of each eggplant.

Bake for another 5 minutes, or until cheese has melted.

Remove from oven and serve.

Eggplant Rollatini - Eggplant rollups stuffed with a cheesy ricotta blend, and baked in a delicious marinara sauce.

Eggplant Rollatini Recipe

eggplants

salt

olive oil, (for brushing)

ricotta cheese

feta cheese

part-skim mozzarella, (divided)

parmesan, (divided)

eggs, (beaten)

pepper

(24-ounces) marinara sauce

Preheat oven to 400F.

Lightly grease a 9x13 baking dish with cooking spray and set aside.

Cut eggplants lengthwise into 1/4-inch-thick slices; you should get about 16 slices total.&nbsp;

Lay slices on a baking sheet; sprinkle with salt on both sides and let stand for about 10 minutes.

Using paper towel, pat slices dry.

Brush both sides of eggplant slices with olive oil and transfer back to the baking sheets in a single layer.

Roast the eggplant slices for about 8 minutes; flip over and continue to roast for about 5 more minutes, or until tender.

Remove from oven and let cool.

Prepare the eggplants.

In a large mixing bowl combine ricotta, feta, 1/2 cup mozzarella, 1/3 cup parmesan, garlic, eggs, salt and pepper; mix until well incorporated.

Spread 1/2 cup of marinara sauce onto the bottom of the previously prepared baking dish.

Divide ricotta mixture among eggplant slices,&nbsp;and spread it down the center of each slice.

Roll up prepared eggplant slices and place them seam-side down in baking dish, over the marinara sauce.

Use any leftover cheese mixture to spoon around the eggplant rollups.

Top eggplant rollups with remaining marinara sauce and sprinkle with remaining mozzarella and Parmesan.

Cover with aluminum foil and bake for 30 minutes.

Remove foil and continue to bake for 15 minutes, or until lightly browned and bubbly.

Remove from oven and let stand for about 10 minutes.

Serve.

In the meantime, prepare the cheese filling.

Top 2 baked eggplant recipe recipes from across the web

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Sausage Stuffed Eggplant

Eggplant Rollatini Recipe

Top 2 baked eggplant recipe recipes from across the web

The most viewed baked eggplant recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sausage Stuffed Eggplant

Eggplant Rollatini Recipe

The most viewed baked eggplant recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine