Sausage Stuffed Eggplant Recipes

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SAUSAGE-STUFFED EGGPLANT

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.

Provided by Tanya Belt

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 2

Number Of Ingredients 10



Sausage-Stuffed Eggplant image

Steps:

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

Nutrition Facts : Calories 835.9 calories, Carbohydrate 64.2 g, Cholesterol 178.8 mg, Fat 47.4 g, Fiber 18.5 g, Protein 40.7 g, SaturatedFat 16.8 g, Sodium 2410.9 mg, Sugar 32 g

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

STUFFED EGGPLANT

So delicious! Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer! A must try!

Provided by Elaina

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 9



Stuffed Eggplant image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
  • Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
  • Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

Nutrition Facts : Calories 976.5 calories, Carbohydrate 51.6 g, Cholesterol 97.9 mg, Fat 69.7 g, Fiber 7.7 g, Protein 31 g, SaturatedFat 19.6 g, Sodium 2082.4 mg, Sugar 7.1 g

1 eggplant, halved lengthwise
salt and pepper to taste
½ cup olive oil, divided
1 pound sweet Italian sausage, casings removed
2 cloves garlic, chopped
2 tablespoons chopped fresh parsley
½ cup white wine
2 cups Italian seasoned bread crumbs
½ cup grated Parmesan cheese, divided

STUFFED BAKED EGGPLANT WITH SAUSAGE AND MOZZARELLA

Small eggplants are hollowed out and stuffed with smoked sausage, topped with melted mozzarella and tomato sauce.

Provided by Laka

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18



Stuffed Baked Eggplant With Sausage and Mozzarella image

Steps:

  • Slice each eggplant in half lengthwise. With a spoon remove the flesh from the center of the eggplant halves, leaving a ¼ inch rim around each. Reserve 100 g of the scooped out flesh. Place the scooped out aubergine halves on a large baking sheet lined with silicone or parchment paper. Set aside.
  • In a food processor chop 100 g of the scooped out eggplant flesh and set aside.
  • Sauté onion and garlic, stirring occasionally, for 3-4 minutes in 1 tablespoon olive oil. Add the sausage and sauté for 5 minutes over medium heat until thoroughly browned.
  • Add the chopped eggplant flesh and continue to sauté for 5 minutes until the eggplant pieces are soft. Remove from the heat.
  • Add the tomato puree and spices, stir and combine.
  • Stuff evenly the scooped out eggplant halves with the sausage mixture. Sprinkle with 1 tablespoon of olive oil and bake in the oven at 200°C for about 30 minutes.
  • Take out of the oven and top each eggplant with mozzarella slices. Return to the oven and bake for 10 minutes until the cheese has melted.
  • Serve hot or at room temperature with few tablespoons of tomato sauce.
  • *For the tomato sauce, briefly sauté garlic in olive oil. Add tomato paste, and stir.
  • Stir in water, red wine, sugar (if needed) and dried basil.

Nutrition Facts : Calories 576.2, Fat 39.1, SaturatedFat 14.4, Cholesterol 79.9, Sodium 1238.3, Carbohydrate 33.4, Fiber 15.1, Sugar 15.5, Protein 25.3

1600 g eggplants (4 small eggplants)
1/2 onion, chopped
2 garlic cloves, chopped
2 tablespoons olive oil (1 + 1)
200 g smoked sausage, chopped in a food processor (1 pair)
1/4 cup tomato puree
1/2 tablespoon pizza seasoning (oregano, basil, garlic granules)
1 teaspoon ground black pepper
250 g mozzarella cheese, sliced
tomatoes, sauce*:
1 tablespoon olive oil
2 garlic cloves, chopped
4 tablespoons tomato paste
1/2 cup water
1/4 cup red wine
1/2 teaspoon sea salt
1/2 tablespoon sugar
1/2 tablespoon dried basil

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