Stuffed Eggplant
This Stuffed Eggplant is an old family favorite. Tender eggplant and spicy sausage topped with homemade red sauce, this hearty dish is stuffed with flavor!
Servings: 4
Calories: 640kcal
Ingredients
- 2 eggplants
- 1 cup bread crumbs
- 1 pound spicy Italian sausage casings removed (or turkey sausage)
- 2 eggs
- 2 teaspoon chopped fresh parsley
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/4 teaspoon garlic salt
Sauce Recipe
- 1 lb. can 28 oz peeled whole tomatoes
- 1 clove garlic finely chopped
- 2 tablespoon chopped fresh parsley
- 2 tablespoon olive oil
- 1/2 teaspoon dried sweet basil
- 1 teaspoon oregano
Instructions
- Preheat your oven to 350 degrees
- Cut eggplants in half. Scoop out the pulp with spoon. Blanch the eggplant pulp and shells in boiling water (with a little salt thrown in) for 4 to 5 minutes. Drain well.
- Let the eggplant cool, then chop the pulp and mix it with the bread crumbs, sausage (raw), eggs, parsley, pepper, salt, and garlic salt.
- Fill the eggplants with the mixture, put it into a well oiled pan, and put it in the oven for 30 minutes.
- While the eggplants cook, make sauce. Combine all ingredients in a medium saucepan over medium low heat.
- Once the sauce is boiling, use a potato ricer to smash up the tomatoes.
- Turn the heat down and let the sauce simmer while the eggplant finishes cooking.
- After 30 minutes, top the eggplant with the sauce, and put it all back in the oven for 10 minutes.
Nutrition
Serving: 1half | Calories: 640kcal | Carbohydrates: 43g | Protein: 31g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 173mg | Sodium: 2217mg | Potassium: 690mg | Fiber: 11g | Sugar: 14g | Vitamin A: 39IU | Vitamin C: 42mg | Calcium: 18mg | Iron: 18mg