Stuffed Eggplant with Italian Sausage

Follow our step-by-step guide on how to make Stuffed Eggplant with Italian Sausage.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C) and prepare a rimmed baking sheet lined with foil for easy cleanup.

2. Step 2

   Take your eggplant and carefully carve around the edge of the flesh in each half, leaving a generous 1/2-inch border to create sturdy shells.

3. Step 3

   Gently scoop out the flesh with a spoon, setting it aside for later use.

4. Step 4

   Next, lavish the eggplant shells with 2 tablespoons of olive oil, seasoning them with a sprinkle of salt and pepper before putting them aside to soak in the flavors.

5. Step 5

   In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat.

6. Step 6

   Add the sausage, onion, mushrooms, and garlic, sautéing until the sausage is beautifully browned and the vegetables are tender and aromatic.

7. Step 7

   Stir in the reserved chopped eggplant flesh along with fresh basil, then pour in the tomato-basil pasta sauce, allowing it to simmer for an additional 5 minutes to meld the flavors.

8. Step 8

   Fold in 1/2 cup of panko bread crumbs and 1/4 cup of Parmesan cheese into the savory sausage mixture, creating a delightful filling.

9. Step 9

   Generously stuff the eggplant shells with this hearty mixture.

10. Step 10

    In a small bowl, combine the remaining panko and Parmesan cheese, then sprinkle this crunchy topping over the stuffed eggplants for an irresistible finish.

11. Step 11

    Slide the baking sheet into the preheated oven and let it work its magic for 45 to 50 minutes, or until the eggplant is tender and the topping has turned a glorious golden brown.

12. Step 12

    Enjoy the delicious aroma wafting through your kitchen as you await this comforting dish!.