Food Recipes Dinner Baked Stuffed Eggplant with Italian Sausage 4.8 (5) 7 Reviews If you don't love eggplant yet, you will after one bite of these over-the-top stuffed dreamboats. Ripe tomatoes and roasted eggplant come together to yield a hearty filling, made even better with the addition of Italian sausage. Combined with a bright and lemony breadcrumb topping and a quick-fix tomato sauce jazzed up with fresh herbs, this makes a stunning summer main dish. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Greg Dupree Active Time: 25 mins Total Time: 1 hr 20 mins Yield: 6 Cook Mode (Keep screen awake) Ingredients 7 tablespoons olive oil, divided 1 1/2 cups fresh breadcrumbs 2 teaspoons lemon zest (from 1 lemon) 1 3/4 teaspoons kosher salt, divided 3 small eggplants (about 1 1/2 pounds) 1/4 pound Italian sausage, casing removed 1 cup chopped yellow onion (from 1 small onion) 1 pound plum tomatoes, seeded and roughly chopped (about 1 3/4 cups) 3 garlic cloves, finely chopped 1/2 teaspoon black pepper 8 ounces feta cheese, crumbled (about 2 cups), plus more for garnish 1 large egg, lightly beaten 2 tablespoons plus 2 teaspoons chopped fresh oregano, divided 2 tablespoons plus 2 teaspoons chopped fresh mint, divided 2 tablespoons plus 2 teaspoons chopped fresh flat-leaf parsley, divided 1 tablespoon red wine vinegar 1 cup jarred marinara sauce Directions Heat 3 tablespoons olive oil in a large skillet over medium. Add breadcrumbs, and cook, stirring occasionally, until golden brown, 5 to 6 minutes. Remove from heat. Stir in lemon zest and 1/4 teaspoon salt; set aside. Cut eggplants in half lengthwise. Scoop out pulp, leaving a 1/4-inch shell. Chop pulp into 1/2-inch cubes. Sprinkle eggplant shells with 1 teaspoon salt, and invert onto a clean, dry towel. Let stand 30 minutes to drain. Preheat broiler to high with oven rack 5 to 6 inches from heat. Pat eggplant shells dry, and brush with 1 tablespoon oil. Place eggplant shells, cut side up, on a baking sheet, and broil just until tender, about 5 minutes. Remove from oven, and reduce oven temperature to 375°F. Heat 1 tablespoon oil in a large skillet over medium-high. Add sausage, and cook, stirring often with a wooden spoon to break up large pieces, until sausage is browned, 7 to 8 minutes. Using a slotted spoon, transfer sausage to a bowl lined with paper towels. Reserve drippings in skillet. Heat remaining 2 tablespoons oil in skillet over medium-high. Cook reserved eggplant cubes in hot oil, stirring occasionally, until lightly browned, 2 to 3 minutes. Add onion, and cook, stirring occasionally, until just tender, 2 to 3 minutes. Add tomatoes, garlic, pepper, and remaining 1/2 teaspoon salt, and cook, stirring occasionally, until tender, 2 to 3 minutes. Transfer tomato mixture to a large bowl. Add sausage, feta, 1/2 cup breadcrumb mixture, egg, 2 tablespoons oregano, 2 tablespoons mint, 2 tablespoons parsley, and vinegar; toss until combined. Divide mixture evenly among eggplant shells. Top evenly with remaining breadcrumb mixture, and place stuffed eggplants in a single layer in a 13- x 9-inch baking dish. Bake at 375°F until filling is golden and bubbly, 25 to 30 minutes. Meanwhile, stir together marinara sauce, remaining 2 teaspoons oregano, remaining 2 teaspoons mint, and remaining 2 teaspoons parsley in a small saucepan. Heat over low just until warmed through, about 5 minutes. Drizzle over baked stuffed eggplant just before serving. Sprinkle with additional feta, if desired. Rate It Print