Stuffed Aubergine

This stuffed aubergine dish is both nutritious and satisfying, sure to delight even the most selective eaters.

Ingredients for Stuffed Aubergine

Here are the ingredients you'll need to create this gourmet-style stuffed aubergine at home:

• Eggplant: You’ll need one eggplant (halved lengthwise) to make two servings. 
• Olive oil: Brush the shells with olive oil before seasoning with salt and pepper. 
• Seasonings: This stuffed eggplant is seasoned with salt, pepper, fresh garlic, and fresh basil. 
• Sausage: Sweet Italian sausage makes this stuffed eggplant a hearty, crowd-pleasing meal. 
• Vegetables: An onion and fresh mushrooms lend texture and flavor. 
• Pasta sauce: Use store-bought or homemade tomato-basil pasta sauce. 
• Bread crumbs: Italian-seasoned panko bread crumbs give the stuffed eggplant a welcome crunch. 
• Cheese: For the most delicious results, grate your own Parmesan cheese instead of using the pre-shredded stuff. 

How to Prepare Stuffed Aubergine

Below is the complete, step-by-step guide for making stuffed aubergine. Here’s a quick summary of the process to give you an idea of what to expect when preparing this dish:

1. Remove the flesh from the eggplant, brush the skins with oil, and season them.
2. Chop the scooped-out eggplant into small, bite-sized pieces.
3. Cook the sausage, vegetables, and garlic in the leftover oil.
4. Stir in the reserved eggplant, basil, and sauce, then add some panko and cheese to the mixture.
5. Fill the eggplant shells with the stuffing, and top with the remaining panko and cheese.
6. Bake until the eggplant is soft and cooked through.

How to Store Stuffed Aubergine

While stuffed aubergine is best enjoyed fresh, you can refrigerate any leftovers in an airtight container for up to three days.

Editorial input by Corey Williams

Ingredients List

• 1 (1½ pound) eggplant, halved lengthwise

• 3 tablespoons olive oil, divided

• 1/2 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1/2 pound sweet Italian sausage, casings removed

• 1 cup chopped onion

• 1 cup sliced fresh mushrooms

• 4 cloves garlic, minced

• 2 tablespoons chopped fresh basil

• 1 cup tomato-basil pasta sauce

• 3/4 cup Italian seasoned panko bread crumbs, divided

• 1/2 cup grated Parmesan cheese, divided

Instructions

Begin by gathering your ingredients. Preheat your oven to 350°F (175°C) and prepare a rimmed baking sheet with a layer of foil.

Use a sharp paring knife to cut around the edge of the flesh in each eggplant half, leaving a 1/2-inch border. Scoop out the flesh with a spoon, leaving a 1/2-inch-thick shell. Chop the reserved flesh into small bite-sized pieces.

Brush the eggplant shells with 2 tablespoons of olive oil and season with salt and pepper; set them aside.

In a large, deep skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the sausage, onion, mushrooms, and garlic, and cook, stirring frequently, until the sausage is evenly browned. Stir in the reserved chopped eggplant and basil, then add pasta sauce. Cook and stir for 5 minutes. Finally, mix in 1/2 cup of panko breadcrumbs and 1/4 cup of Parmesan cheese.

Fill the eggplant shells with the stuffing mixture. In a small bowl, combine the remaining panko breadcrumbs and cheese, then sprinkle this mixture over the stuffed eggplant.

Bake the stuffed eggplants in the preheated oven until tender, about 45 to 50 minutes.

Kitchen Insights

This recipe was tested in our kitchen in May 2023 and revised to bake for 45 minutes. We reduced the amount of breadcrumbs and incorporated 1 cup of sliced mushrooms, chopped onion, and tomato-basil sauce.

Nutritional Information (per serving)