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Easy Stuffed Eggplant

A cozy and satisfying weeknight dinner featuring tender eggplant halves stuffed with a savory mixture of sausage, vegetables, and rice, topped with melty mozzarella cheese.
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Prep Time 15 minutes
Cook Time 42 minutes
Servings 4 eggplant halves

Equipment

  • Oven Preheated to 375°F (190°C)
  • Large skillet For sautéing
  • Baking Sheet
  • Plastic wrap For freezing
  • aluminum foil For freezing

Ingredients
  

Main ingredients

  • 2 medium globe eggplants halved lengthwise
  • 3 tablespoons olive oil divided
  • 1 small onion diced
  • 1 bell pepper diced
  • 0.5 pound ground sausage Use your favorite kind
  • 1 cup mushrooms chopped
  • 1 cup cooked rice Leftover rice works perfectly
  • 1 teaspoon dried rosemary
  • 0.5 teaspoon coarse salt
  • 0.5 teaspoon cumin
  • 0.5 cup chicken stock
  • 1 cup shredded mozzarella
  • Fresh chopped parsley for garnish (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Take your halved eggplants and carefully scoop out the flesh, leaving about a 1/4-inch border. Chop the scooped-out eggplant flesh.
    2 medium globe eggplants
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté diced onion and bell pepper until soft (about 5 minutes).
    2 medium globe eggplants
  • Add ground sausage to the skillet, break it up, and cook until browned. Drain off excess grease.
    2 medium globe eggplants
  • Add the chopped eggplant flesh and mushrooms to the skillet. Cook for 5-7 minutes, until mushrooms have softened.
    2 medium globe eggplants
  • Stir in the cooked rice, dried rosemary, coarse salt, and cumin. Mix well.
    2 medium globe eggplants
  • Pour in the chicken stock and simmer for 2-3 minutes, until most liquid has evaporated.
    2 medium globe eggplants
  • Remove skillet from heat. Stir in the shredded mozzarella until melty.
    2 medium globe eggplants
  • Brush the insides and outsides of the hollowed-out eggplant halves with the remaining 2 tablespoons of olive oil.
    2 medium globe eggplants
  • Spoon the sausage and rice mixture evenly into each eggplant half.
  • Place stuffed eggplant halves on a baking sheet. Bake for 30-35 minutes, until eggplant is fork-tender and filling is bubbly.
    2 medium globe eggplants
  • Garnish with fresh chopped parsley, if desired, and serve.
    2 medium globe eggplants

Notes

Can be made ahead and frozen before baking. Pairs well with a side salad, crusty bread, or roasted asparagus.