Stuffed Eggplant Parmesan
A fun, easy twist on eggplant parmesan – these baked eggplant "boats" are hollowed out and stuffed with chicken sausage, tomato sauce and mozzarella.
Foto: Skinnytaste
Ingredients
- 2 medium (15 oz each white eggplants, stems trimmed off and halved lengthwise)
- 3 links (8.4 oz sweet Italian chicken sausage, casings removed (I love Premio))
- 1/2 small onion (finely diced)
- 2 cloves garlic (crushed)
- 1 1/3 cups crushed tomatoes
- 5 basil leaves (chopped (plus more for garnish))
- salt and pepper (to taste)
- 1/2 cup shredded part skim mozzarella cheese
- 4 teaspoons grated Pecorino Romano
Steps
-
Preheat the oven to 400°F.
-
Bring a large pot of water to a boil.
-
Hollow out the flesh of the eggplant to create a boat using a melon baller or small knife, leaving a 1/2-inch of the skin all around to create a shell. Roughly chop the scooped out eggplant flesh.
-
Drop the eggplant into the boiling water and cook 3 minutes (poking it with a spoon so they stay submerged). Remove with a slotted spoon and set them on paper towels on the counter.
-
Meanwhile, brown the sausage in a large skillet over medium-high heat, breaking the meat up while it cooks into smaller pieces. Add the onions and garlic and cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add 1 cup chopped eggplant and cook about 2-3 minutes. Add 1 cup crushed tomatoes, season with salt and pepper and cook 2 to 3 minutes. Remove from heat and stir in fresh basil.
-
Pour 1/3 cup of crushed tomatoes on the bottom of a 9 x 12 baking dish and place the eggplant boats on top. Season the eggplant with salt and divide the sausage and sauce evenly among the 4 eggplant boats.
-
Top each with 2 tablespoons of shredded mozzarella cheese and 1 teaspoon each of Pecorino Romano cheese. Cover with foil and bake 30 minutes until cheese is melted and eggplant is cooked through.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (11% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| 2 medium | - | - | |
| links | 3 | - | - |
| onion | 0.5 small | - | - |
| garlic | 2 cloves | - | - |
| crushed tomatoes | 0.3333333333333333 cups | Rp 12.000/kg | Rp 400 |
| basil leaves | 5 | - | - |
| salt and pepper | - | - | - |
| shredded part skim mozzarella cheese | 0.5 cup | - | - |
| grated Pecorino Romano | 4 teaspoons | - | - |
*Estimated market prices, may vary by region
Loading comments...