Delicious Stuffed Eggplant Recipe

Ingredients

• 1 eggplant, halved lengthwise
• 0.5 cup olive oil, divided
• salt and pepper to taste
• 0.5 teaspoon ground black pepper
• 1 pound sweet Italian sausage, casings removed
• 1 cup chopped onion
• 1 cup sliced fresh mushrooms
• 2 cloves garlic, chopped
• 2 tablespoons chopped fresh parsley
• 1 cup tomato-basil pasta sauce
• 2 cups Italian seasoned bread crumbs
• 0.5 cup grated Parmesan cheese, divided

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with foil. Gather all your ingredients for the stuffed eggplant recipe.
2. With a sharp knife, cut around the edge of the eggplant flesh, leaving a 1/2-inch border. Scoop out the flesh, leaving a 1/2-inch shell. Chop the reserved eggplant flesh into bite-sized pieces.
3. Brush the eggplant shells with 2 tablespoons of olive oil, then season with salt and pepper. Set the prepared shells aside.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add sausage, onion, mushrooms, and garlic. Cook, stirring until the sausage is browned. Stir in the chopped eggplant and basil, then add pasta sauce. Cook and stir for 5 minutes. Mix in 1/2 cup panko and 1/4 cup Parmesan cheese.
5. Stuff the sausage mixture generously into the prepared eggplant shells. In a small bowl, combine the remaining panko and Parmesan cheese, then sprinkle the mixture evenly over the stuffing.
6. Bake in the preheated oven for 45 to 50 minutes, or until the eggplant is tender and cooked through.

Nutrition

• Calories: 389 kcal
• Fat Content: 21 g
• Fiber Content: 8 g
• Sugar Content: 13 g
• Sodium Content: 1161 mg
• Protein Content: 18 g
• Cholesterol Content: 29 mg
• Carbohydrate Content: 37 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g