Stuffed Eggplant Parmesan is a fun, easy twist on eggplant parmesan – these baked eggplant “boats” are hollowed out and stuffed with chicken sausage, tomato sauce and mozzarella.
Stuffed Eggplant Parmesan
I’ve been dreaming up this recipe since last year when I created my Sausage Stuffed Zucchini Boats. These are easier than making traditional eggplant parm because they use no breadcrumbs, and there is no breading and no frying! More eggplant recipes I love are baked Eggplant Parmesan, Eggplant Rollatini and Eggplant Meatballs.
If you love eggplant parm these are going to knock your socks off! My husband loves them!
How To Make Stuffed Eggplant
Look for medium sized eggplants; white or Japanese would be perfect here. You could use any variety as long as they aren’t too large. And don’t worry, nothing gets wasted! The pulp that gets scooped out goes right back into the stuffing. One boat is a complete meal and super filling, you can also serve it with a side salad if you wish!
Do you peel eggplant before cooking?
I get asked this a lot and actually, the skin is completely edible! Not only that, but it’s the most nutrient rich part of the vegetable filled with powerful antioxidants.
How to store and reheat
If you saved leftovers, you can reheat it in the microwave in a microwave-safe dish or in the oven at 350 degrees. Cover the dish with tinfoil and bake until ready. Refrigerate up to 4 days.
More Eggplant Recipes:
- Baked Eggplant Sticks
- Grilled Eggplant and Veggie Platter with Mint Yogurt Dip
- Eggplant Parm
- Eggplant Meatballs
- Eggplant Rollatini
Stuffed Eggplant Parmesan
- 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
- 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.