Italian Sausage Stuffed Eggplant Mozzarella
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I came up with this easy Italian Sausage Stuffed Eggplant when I was craving something tasty, easy and just happened to have one eggplant and some loose Italian sausage. These two main ingredients were assisted with some flavor boosters, bell pepper and onion and then topped off with some mozzarella.
Ingredients
Italian Sausage – It’s up to you if you want to go mild or hot. You can always add in some red pepper if you want a bit of heat.
Eggplant – Choose firm eggplants that have enough girth to be stuffed. I prefer a little more rounded, rather than long, skinny.
Bell Pepper – Any color of bell pepper works in this recipe. I used green out of a neighbor’s garden. Seed and small dice.
Onion, Garlic – I do like to use a combination, but shallots will do also.
Mozzarella – I always use full fat shredded (for the way it melts), and some parmesan or pecorino romano for flavor.
Olive Oil for sautéeing,
Herbs – Fresh basil or parsley for garnish.
How to Prepare Eggplant
Eggplant can be intimidating. Let me make this easy for you. I like to cut this into cubes the same way you cut a mango. Slice length and crosswise and then scoop out, leaving the eggplant skin in tact to be able to stuff. Salt to sweat out some of the moisture. Wipe any moisture with paper towels.
Process for Italian Sausage Stuffed Eggplant
Put the shells of the eggplant in oven (brushed with olive oil) for about ten minutes.
Dice onion, bell pepper and sautè for five minutes. Then add in loose sausage. Cook thoroughly. Toss eggplant with olive oil and add to sausage. The eggplant will soften in about ten minutes. Stuff the eggplant back into the eggplant shell. Add mozzarella and bake until melted. Serve immediately.
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More Eggplant Dishes from Spinach Tiger
- Italian Eggplant Soup
- Italian Stuffed Eggpant with Ground Veal
- Keto Eggplant Lasagna
- Fried Eggplant (Low Carb)
- Eggplant Parm with Pepperoni (Keto)
- Eggplant Sauce for Pasta
- Eggplant Benedict
Italian Sausage Stuffed Eggplant
Ingredients
- 2 Eggplants
- 1 pound Italian Sausage loose
- 1 Bell Pepper diced
- 1 Onion diced
- 1 1/2 cups Mozzarella Cheese
Instructions
- Preheat oven to 400 degrees F.
- Cut eggplant lengthwise.
- Cut eggplant into large dice but not all way through, saving the shell of the eggplant for stuffing.
- Place in bowl with salt to relieve excess moisture. Once the eggplant sweats, wipe with paper towels. Toss with olive oil.
- Take shell of eggplant, brush with olive oil. Place face down in baking pan and bake about ten to 15 minutes to soften inside, which will be stuffed and rebaked to melt mozzarella cheese.
- Dice onion and bell pepper. Sauté in a tablespoon of olive oil for five minutes.
- Add sausage to pan and fry until cooked through.
- Add diced eggplant and cook another five to ten minutes until eggplant is softened.
- Fill eggplant shells. Top with mozzarella cheese. Bake at 400 degrees F. for about ten minutes until cheese is melted. Garnish with basil or parsley.
- Serve immediately with parmesan or pecorino romano cheese.
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