So delicious! Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer! A must try!

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.

    Advertisement
  • Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.

  • Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

Nutrition Facts

977 calories; protein 31g; carbohydrates 51.6g; fat 69.7g; cholesterol 97.9mg; sodium 2082.4mg. Full Nutrition
Advertisement

Reviews (87)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/05/2008
OH MY GOD, this was amazing. I didn't follow the recipe though, this is what I added/did: 1-scraped the eggplant and put the shells in the oven at 350. 2-chopped up half of a very large onion, added a can of mushrooms, and some minced garlic...threw all that into the pan and sprayed with Mazola olive oil spray. I sauteed all that until it was nice and soft, spraying occasionally with the spray. Then I added a little of 1/2 pound of sweet italian sausage. Once that was cooked, I added the eggplant. Cook a while. Added generous amount of parsley and a splash of white wine. 3-Added a can of basil, oregano, and garlic diced tomatoes. 4-added less than 1/2 cup of breadcrumbs, plus parmesan and mozzarella cheese. Filled the shells and popped in the oven. In the last ten minutes of baking, I sprinkld the top with more mozzarella cheese and breadcrumbs. DELICIOUS! Read More
(126)

Most helpful critical review

Rating: 3 stars
10/27/2002
Reduce breadcrumbs! Don't chop eggplant too much- Read More
(14)
112 Ratings
  • 5 star values: 54
  • 4 star values: 37
  • 3 star values: 6
  • 2 star values: 9
  • 1 star values: 6
Rating: 5 stars
05/04/2008
OH MY GOD, this was amazing. I didn't follow the recipe though, this is what I added/did: 1-scraped the eggplant and put the shells in the oven at 350. 2-chopped up half of a very large onion, added a can of mushrooms, and some minced garlic...threw all that into the pan and sprayed with Mazola olive oil spray. I sauteed all that until it was nice and soft, spraying occasionally with the spray. Then I added a little of 1/2 pound of sweet italian sausage. Once that was cooked, I added the eggplant. Cook a while. Added generous amount of parsley and a splash of white wine. 3-Added a can of basil, oregano, and garlic diced tomatoes. 4-added less than 1/2 cup of breadcrumbs, plus parmesan and mozzarella cheese. Filled the shells and popped in the oven. In the last ten minutes of baking, I sprinkld the top with more mozzarella cheese and breadcrumbs. DELICIOUS! Read More
(126)
Rating: 5 stars
12/02/2004
I made quite a few changes to this recipe but kept the original spirit of it. I omitted the olive oil completely in order to reduce the fat and calories. It was not missed at all. I used olive oil cooking spray instead. I added 1 cup of chopped onion 4 oz. of white mushrooms and used half a cup of bread crumbs instead of 2 cups. I also used 7 cloves of garlic and only 1/3 cup of cheese. The next time I try this recipe I will omit the breadcrumbs entirely and see how it comes out. I will definitely make this again. Read More
(56)
Rating: 4 stars
08/09/2006
Looking at this recipe I thought it was a really good basis for a stuffed eggplant. I did however change a lot--I used Hot Italian Turkey Sausage (2) and cooked it in about 5 tbsp garlic (since I love garlic). I only used about 1.5 tbsp of olive oil total (I didn't understand why they would originally use that much!) When I added the chopped eggplant I also add very fine chopped mushrooms ( 1.5 cups) and diced sweet onion (half an onion). I didn't have any wine on hand so I put in just a tiny bit of water but found that with all those veggies in the pot there was plenty of liquid. I pretty much kept the spices the same but threw in a bunch of my favorites (I randomly grabbed stuff). I also added about 3/4 cup grated sharp white chedder cheese instead and only added about a cup or so of bread crumbs (enough were there was no liquid and the mixture was smooth--I am not a fan of a lot of bready mixtures). I stuffed the eggplants and baked them for just under 30 min. I thought they were great huge portions (I've had left overs for a few days) and are great with a green salad or as an appetizer. One thing I will do next time is add more onion and reserve some of the stuffing mixture and possibly make patties or something with it so there isn't so much stuffing in the eggplants themselves. Read More
(42)
Advertisement
Rating: 5 stars
02/17/2014
Good Lord..if I made so many changes I would post as my own recipe!! so disrespectful to the original poster…if you have totally modified the recipe then its no longer the owners. Either like or not! Don't dazzle us with your modifications..we all make them..cooking is an individual sport. Read More
(39)
Rating: 5 stars
07/02/2007
This was very good with the changes that I added when making. I used chicken Italian sausage (very good) after scooping out the eggplant shells I seasoned with some Italian seasoning and olive oil. I only used 2 tblsp of oil total. You do not need all that was given. I always spray with olive oil spray. I also did not use as much breadcrumbs as stated. Only enough to hold together. I also added some celery onion and red bell pepper. My eggplant shells were very soft not hard as other stated as I zapped in microwave for about 2 minutes before filling. My husband and I both loved this and I will make again for sure Read More
(16)
Rating: 5 stars
10/06/2003
Just amazing. Added about five white mushrooms sliced and they added an extra dimension. I realized I had used all our bread crumbs making eggplant parmesan last night (yes i love eggplant) so left them out of this recipe...they were not missed. Don't think I'll add them next time. Doubled the recipe to two eggplants had plenty of stuffing with only one pound of sausage and no bread crumbs. My husband is wary of eggplant and went back for seconds. Will make again!!! Read More
(16)
Advertisement
Rating: 3 stars
10/27/2002
Reduce breadcrumbs! Don't chop eggplant too much- Read More
(14)
Rating: 5 stars
10/04/2010
I made alot of changes and it came out wonderful! I used Turkey Itialian Sausage (way less fat!) I used only olive oil cooking spray (again way reducing the fat and calories) I also only used half the bread crumbs. I read other reviews and added mushrooms and onion. Really delicious! Read More
(13)
Rating: 5 stars
11/04/2006
This was so good! To easily scoop out the eggplant I used a melon baller. I used ground pork sausage (mild) since that's what I had on hand. I also reduced the bread crumbs to 1/2 c. and used apple cider instead of the wine. Then I topped it off with mozzarella cheese. Delicious! Read More
(12)
Advertisement