Sausage-Stuffed Eggplant Recipe

Recipesfull introduces to you: Italian Recipes. (Sausage-Stuffed Eggplant Recipe). A local winery/restaurant serves a stuffed eggplant appetizer that is so delicious. While trying to duplicate it at home, I found this to be one of our favorite eggplant dinners. Be sure to select an eggplant that is smooth, blemish-free and kind of heavy for it's size. Serve with a green salad.

Brief

Prep 15 mins

Cook: 1hr

Total: 1hr15 mins

Servings: 2

Yield: 2 servings

Sausage-Stuffed Eggplant Recipe

Ingredients

1 (1 1/2 pound) eggplant

halved lengthwise

1 tablespoon olive oil

½ pound bulk Italian sausage

¼ teaspoon garlic powder

¼ teaspoon dried Italian seasoning

⅛ teaspoon black pepper

2 tablespoons dry bread crumbs

2 cups spaghetti sauce

divided

1 cup mozzarella cheese

divided

1 egg

beaten

Mediterranean Black Olive Bread

World Cuisine

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Brush cut sides of eggplant with olive oil and place cut-side up onto a baking sheet. Roast in preheated oven for 30 minutes then remove and allow to cool slightly.

Step 3

Meanwhile brown the Italian sausage in a skillet over medium-high heat; drain off the grease. Place into a mixing bowl and season with garlic powder Italian seasoning and pepper. Stir in bread crumbs 1/2 cup of spaghetti sauce 1/2 cup of mozzarella cheese and the beaten egg; mix well.

Step 4

Once the roasted eggplant has cooled enough to handle scoop out the flesh to within 1/2-inch of the skin to create a shell. Roughly chop the eggplant meat and fold into the sausage mixture. Divide evenly among the two eggplant shells and sprinkle with remaining mozzarella cheese.

Step 5

Bake in preheated oven until the filling has set and the cheese is bubbly and golden-brown about 30 minutes. While the eggplant is baking warm the remaining spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.

Nutritional Information

Sausage-Stuffed Eggplant Recipe

Servings Per Recipe:2

Calories: 835.9

% Daily Value *

Protein: 40.7g 81%

Carbohydrates: 64.2g 21%

Dietary Fiber: 18.5g 74%

Sugars: 32g

Fat: 47.4g 73%

Saturated Fat: 16.8g 84%

Cholesterol: 178.8mg 60%

Vitamin A Iu: 1683.8IU 34%

Niacin Equivalents: 22.2mg 171%

Vitamin B6: 1.1mg 67%

Vitamin C: 12.8mg 21%

Folate: 135.8mcg 34%

Calcium: 573.2mg 57%

Iron: 4.8mg 27%

Magnesium: 134.1mg 48%

Potassium: 1913.9mg 54%

Sodium: 2410.9mg 96%

Thiamin: 0.9mg 88%

Calories From Fat: 426.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.