Stuffed Eggplant (Aubergine)

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Delicious stuffed eggplant.

Ingredients Nutrition


  1. Heat oven to 350.
  2. In 10-inch skillet cook sausage over medium heat, until browned; drain off fat and set aside.
  3. Cut eggplants in half lengthwise. Remove and cube pulp, leaving 1/4-inch shell.
  4. In skillet heat oil; add eggplant pulp, mushrooms, green pepper, onion and garlic. Cook over medium heat until tender (5 minutes).
  5. In seperate bowl combine cooked vegetables, bread crumbs, Parmesan cheese, basil, salt and pepper.
  6. Place eggplant shells in 13x9 baking pan. Spoon mixture into shells and sprinkle with Mozzarella cheese.
  7. Bake 40-45 minutes until fork tender.


Most Helpful

This was my first attempt at stuffed eggplant. It was harder than I thought to scoop out the flesh. I found a serrated grapefruit spoon worked the best. I used gypsy peppers and pine mushrooms (just came back from the farmer's market!). I also used thyme instead of basil. This is a very rich dish, so I served it with lots of plain steamed veggies. Next time, I will put the mozzarella on towards the end of cooking time so it stays soft and melty. Very good recipe!

SassyStew September 13, 2007

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