Ingredients
4
4 servings
- •1 eggplant, halved lengthwise
- •0.5 cup olive oil, divided
- •salt and pepper to taste
- •1/2 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
- Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.
- Cut around the edge of the flesh in each eggplant half using a sharp paring knife, leaving a 1/2-inch border. Scoop out flesh using a spoon, leaving 1/2-inch-thick shell; reserve flesh and chop into bite-size pieces.
- Brush shells with 2 tablespoons olive oil and season with salt and pepper; set aside.
- Heat remaining 1 tablespoon olive oil in a large, deep skillet over medium high heat. Add sausage, onion, mushrooms, and garlic; cook and stir until sausage is evenly brown. Stir in reserved chopped eggplant and basil. Add pasta sauce; cook and stir for 5 minutes. Mix in 1/2 cup of panko and 1/4 cup Parmesan cheese.
- Stuff mixture into eggplant shells. Combine remaining panko and cheese in a small bowl; sprinkle over stuffing.
- Bake in preheated oven until eggplant is tender, 45 to 50 minutes.
Nutritional Facts
Per 4 servings
- Calories: 387
- Carbohydrate: 37g
- Fat: 21g
- Fiber: 8g
- Protein: 18g
- Sugar: 13g
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