Mushroom and Sausage Stuffed Eggplant
In the fall and winter months, we all look for hearty warm meals on those chilly nights. Stuffed veggie recipes are a creative way to boost nutrients, and add flavor while providing a filling, hearty, comfort-food dinner.
Plant-forward meals are trending and stuffed vegetable recipes are perfect for not only adding seasonal veggies to your meals but also making those veggies the star of the show. Winter squash (like acorn and spaghetti), bell peppers, eggplant, and zucchini are all great vegetable vessels to experiment with different fillings and flavors.
If you're new to stuffed veggies--or maybe you love stuffed veggies, but are looking for something new to try--our recipe for Mushroom and Sausage Stuffed Eggplant is a good place to start. This nutritious meal is sure to warm you on a chilly fall or winter night.
Mushroom and Sausage Stuffed Eggplant
Stuffed veggie recipes are a creative way to boost nutrients, and add flavor while providing a filling, hearty, comfort-food dinner. Mushroom and Sausage Stuffed Eggplant is sure to warm you on a chilly fall or winter night.
Serving Size: 1 each (1/2 stuffed eggplant) | Makes 4 servings
Ingredients
| 2 eggplant, about 1 pound each |
| 4-5 ounces Italian rope sausage |
| 3 cups chopped mushrooms |
| 2-1/4 cups canned crushed tomatoes |
| 1/2 tsp red chili flakes |
| 1/4 tsp black pepper |
| 1 TBSP chopped basil, plus more for garnish |
| 1/2 cup shredded mozzarella cheese |
Instructions
- Trim ends from eggplant. Cut eggplant in half lengthwise. Scoop inside out of eggplant leaving a 1/2" thick wall of eggplant. Reserve scooped-out eggplant flesh; use for "diced eggplant" ingredient in step 2.
- Spray eggplant flesh side with pan spray. Sprinkle with pepper. Place eggplant on a parchment-lined sheet tray, skin side down, and set aside.
- Remove sausage from casings and discard casings. Brown ground sausage in a large skillet over medium-high heat.
- Add mushrooms and diced eggplant to the pan cook until most of the liquid has cooked out. Add crushed tomato, red chili flake and pepper. Simmer for 20 minutes, sauce should be fairly thick.
- Stir basil into sauce. Remove sauce from the heat.
- Fill each eggplant half with 1 cup of sausage/veg sauce. Top each eggplant half with 2 tbsp. of shredded mozzarella.
- Bake in a 350*F oven until eggplant is tender and cheese is melted, about 10 minutes. Garnish with basil.
Nutrition info per serving: 230 calories, 10g fat, 4g saturated fat, 575mg sodium, 25g carbs, 9g fiber, 15g sugar, 14g protein
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