Stuffed Eggplant with Italian Sausage | TasteToronto
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Stuffed Eggplant with Italian Sausage

20 mins Prep Time

30 mins Cook Time

Ingredients

  • Olive oil

  • 1 cup Italian breadcrumbs

  • 1 1/2 teaspoons lemon zest

  • Kosher salt

  • Black pepper

  • 1 package ULTIMATE™ – Mild (or Hot) Italian Chicken Dinner Sausages (removed from casings)

  • 1 small Spanish onion, roughly chopped

  • 4 plum tomatoes, seeded and roughly chopped

  • 2 large garlic cloves, minced

  • 2 cups feta, crumbled

  • 1 large egg, beaten

  • 1 tablespoon fresh oregano, chopped (plus additional for garnish)

  • 2 tablespoons fresh mint, chopped (plus additional for garnish)

  • 1/2 lemon, juiced

  • Chili flakes, for topping

  • 2 tablespoons Italian parsley, chopped (plus additional for garnish)

  • 1 cup homemade or store-bought marinara sauce

Directions

Stuffed Eggplant with Italian Sausage

6 Steps

  • Step 1

    Slice eggplants in half lengthwise, scoop out pulp into a large bowl (leaving a 1/2 inch border). Liberally salt inside of eggplant shells, invert onto a paper towel-lined tray and let sit for 30 minutes.

  • Step 2

    Meanwhile, heat 2 tablespoons of olive oil in a pan, sauté breadcrumbs until golden brown in colour. Remove from heat and stir in lemon zest and season with salt. Pour into a paper towel-lined bowl.

  • Step 3

    Place eggplants cut-side up in an oven on broil, let broil for 5 minutes or until eggplants start taking on colour. Remove and turn oven to 375°F.

  • Step 4

    Heat 1 tablespoon of oil in a pan, sauté sausage until brown and cooked through. Remove from pan onto a paper towel-lined plate. Heat up 2 tablespoons of oil, add eggplant and cook for 5 minutes or until soft, add onion and cook until translucent. Add tomatoes and garlic and season with salt and pepper, cook for 3 more minutes.

  • Step 5

    Transfer tomato/eggplant mixture to a large bowl, add sausage, 1/2 cup breadcrumbs, 1 1/2 cups feta, 1 egg, herbs and lemon. Mix thoroughly and stuff eggplant shells with fillings. Top with remaining breadcrumbs. Place eggplants on a parchment paper-lined baking tray and cook for 30 minutes.

  • Step 6

    Heat up tomato sauce. Remove eggplants from oven and top with tomato sauce, remaining feta, herbs and drizzle with olive oil and chili flakes if desired.

Ingredients

  • Olive oil

  • 1 cup Italian breadcrumbs

  • 1 1/2 teaspoons lemon zest

  • Kosher salt

  • Black pepper

  • 1 package ULTIMATE™ – Mild (or Hot) Italian Chicken Dinner Sausages (removed from casings)

  • 1 small Spanish onion, roughly chopped

  • 4 plum tomatoes, seeded and roughly chopped

  • 2 large garlic cloves, minced

  • 2 cups feta, crumbled

  • 1 large egg, beaten

  • 1 tablespoon fresh oregano, chopped (plus additional for garnish)

  • 2 tablespoons fresh mint, chopped (plus additional for garnish)

  • 1/2 lemon, juiced

  • Chili flakes, for topping

  • 2 tablespoons Italian parsley, chopped (plus additional for garnish)

  • 1 cup homemade or store-bought marinara sauce

Tags:

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