Recipe courtesy of https://allrecipes.com

Ingredients for Stuffed Eggplant:

  • 1 (1½ pound) eggplant, halved lengthwise
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 pound sweet Italian sausage, casings removed
  • 1 cup chopped onion
  • 1 cup sliced fresh mushrooms
  • 4 cloves garlic, minced
  • 2 tablespoons chopped fresh basil
  • 1 cup tomato-basil pasta sauce
  • 3/4 cup Italian seasoned panko bread crumbs, divided
  • 1/2 cup grated Parmesan cheese, divided

 

Instructions

  1. Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.
  2. 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.
  3. Brush shells with 2 tablespoons olive oil and season with salt and pepper; set aside.
  4. 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.
  5. Stuff mixture into eggplant shells. Combine remaining panko and cheese in a small bowl; sprinkle over stuffing.
  6. Bake in the preheated oven until eggplant is tender, 45 to 50 minutes.

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