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Stuffed Eggplant Parmigiana

10min.chef's picture
  Eggplants 2 Small (Or 1 Medium Size)
  Bulk italian sausage/Italian sausage 1 Pound
  Canned tomatoes 1 Pound (1 Can)
  Canned tomato paste 6 Ounce (1 Can)
  Minced parsley 2 Tablespoon
  Minced onion 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Salt 1⁄2 Teaspoon
  Crushed oregano 1⁄2 Teaspoon
  Shredded mozzarella cheese 4 Ounce (1 Cup)
  Grated parmesan cheese 1⁄2 Cup (8 tbs), or shredded

Heat oven to 350°.
Cut eggplants in half.
Scoop out pulp; dice.
Brown sausage in skillet; drain on paper towels.
Drain excess fat from skillet.
Combine sausage, tomatoes, tomato paste, parsley, and seasonings in skillet.
Cover and simmer 15 min.
Add diced eggplant pulp; cover and simmer 15 min longer.
Place eggplant shells in oblong baking dish.
13x9 1/2x2".
Fill shells half full with sauce.
Sprinkle with mozzarella cheese.
Heap remaining sauce in shells and sprinkle with Parmesan cheese.
Bake uncovered 30 min.
Garnish with hot peppers, if desired.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2654 Calories from Fat 1606

% Daily Value*

Total Fat 178 g274.5%

Saturated Fat 74.2 g370.8%

Trans Fat 0 g

Cholesterol 502.6 mg167.5%

Sodium 6296.2 mg262.3%

Total Carbohydrates 137 g45.5%

Dietary Fiber 41.6 g166.2%

Sugars 45.3 g

Protein 144 g288.2%

Vitamin A 229.7% Vitamin C 228.5%

Calcium 163.3% Iron 126.3%

*Based on a 2000 Calorie diet

Stuffed Eggplant Parmigiana Recipe