Stuffed Eggplant

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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. 3

   {'id': 'step_2', 'step': 3, 'text': 'Brush shells with 2 tablespoons olive oil and season with salt and pepper; set aside.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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. 5

   {'id': 'step_4', 'step': 5, 'text': 'Stuff mixture into eggplant shells. Combine remaining panko and cheese in a small bowl; sprinkle over stuffing.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Bake in the preheated oven until eggplant is tender, 45 to 50 minutes.'}

📊 Nutrition Facts

Per serving (4 servings total)