Sausage Stuffed Eggplant Recipe

Freezer Friendly MealsGluten Free MealsKeto RecipesLow Carb RecipesOne Pot Meals

These sausage stuffed eggplant boats are as tasty as they are fun to eat. Stuffed with spicy sausage and topped with cheese, this baked eggplant recipe is a satisfying, healthy dinner you’ll go back to again and again.

Sausage stuffed eggplants covered in melty cheese.

SAUSAGE STUFFED EGGPLANT

Italian sausage and roasted eggplant come together to yield a delicious, hearty, and filling meal, perfect for this time of year. It’s packed with delicious flavors stuffed into hollowed-out eggplant shells and topped with plenty of cheese.

Besides, with so many flavors and textures in this dish, you’ll never know that it’s actually low-carb and Keto-friendly, too! 

In fact, this meal satisfies my most intense craving for cozy, comforting, healthy homemade food. 

hollowed out eggplant-halves.

HOW TO BAKE SAUSAGE STUFFED EGGPLANTS

Sausage Stuffed Eggplant is one of those specialties that we enjoy from time to time, and last night was one of those times. Made with our very own homemade sausage, lots of garlic, and a touch of thyme.

  1. We begin with scooping out the flesh from the eggplant with a spoon or a melon baller, leaving about a 1/2-inch border on the sides of the eggplant. Chop up the flesh, or pulp, and set aside.
  2. Transfer those empty eggplant shells to a rimmed baking sheet; season with salt and pepper and set aside, cut-side up. 
  3. In a skillet, fry some onions and add in chopped up eggplant flesh; cook for 2 minutes.
  4. Remove casings from the sausage, break up the meat with your fingers, and add to the skillet. You can break it up with a spoon while cooking, but I find it easier if I do it myself, beforehand.
  5. Season and cook for about 6 to 7 minutes, or until sausage is evenly browned and eggplant is tender.
  6. Wipe down the eggplant shells with paper towels, then, fill them up with the sausage mixture.
  7. Pour HOT water into the rimmed baking sheet, around the eggplants.
  8. Bake for around 25 minutes; remove from oven and sprinkle with cheese, and continue to bake for few more minutes, or until cheese has melted.
  9. Remove from oven and serve. Don’t forget the wine. 
cooked sausage mixture for eggplants.

If you don’t love eggplants, yet, I think you definitely WILL after a bite of this recipe.

HOW TO STORE STUFFED EGGPLANTS

  • Store cooled stuffed-eggplants in an airtight container and keep refrigerated for up to 3 days.
  • To freeze, store completely cooled sausage stuffed eggplants in an airtight container and keep in the freezer for up to 2 months
  • Defrost overnight in the refrigerator. Reheat in a 350˚F oven for about 20 minutes, or until heated through. 

stuffed eggplants on a rimmed baking sheet.

I have to give you my little back story to this recipe. This has to be one of my favorite meals that my Mom used to make when we were little, using homemade sausages. And, this eggplant recipe was ALWAYS served on Valentine’s Day. Lemme tell you why.

You see, we Macedonians celebrate St. Trifun, the Guardian of wine and wine makers ❤️, on the same day that the other part of the world celebrates Valentine’s Day.

In honor of St. Trifun, on the 14th of February a celebration takes place in many city squares in Macedonia with a program that includes agricultural and cultural happenings, and the famous Wine Fair. The priests say a prayer, and the pruning season is symbolically marked with the pruning of the three church wine grapes.

Then, we all eat and drink until we can’t walk. 🥴 🥂 

To wrap it up, though; basically, she served Sausage Stuffed Eggplant on St. Trifun because it goes SO damn well with wine. TRY IT. 😍

halved eggplant stuffed with sausage.

ANYWHO! Enough about me and my beautiful Macedonian roots. NOW, go make these delicious eggplants.

They are EASY to make, they are super satisfying, crazy delicious, and freezer friendly. 👊 

MORE EGGPLANT RECIPES

ENJOY!

TOOLS USED IN THIS RECIPE
5 from 10 votes
halved eggplant stuffed with sausage.
Sausage Stuffed Eggplant
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 

Stuffed with spicy sausage and topped with cheese, this eggplant recipe is a satisfying, healthy dinner you’ll go back to again and again.

Course: Dinner
Cuisine: Macedonian
Servings: 4 Servings
Calories: 603 kcal
Ingredients
  • 2 large eggplants, halved lengthwise
  • 2 tablespoons Olive Oil
  • 1 small yellow onion, diced
  • 1 pound Italian sausage* casing removed, (use your choice of sausage; pork, turkey, beef, etc... - but I recommend using one with a bit of heat)
  • 4 to 5 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  • 1 cup hot water
  • 1 cup part-skim shredded mozzarella cheese
Instructions
  1. Preheat oven to 400˚F.

  2. Cut eggplants in half, lengthwise. Scoop out the flesh/pulp, leaving a 1/2-inch border around the eggplant shell. Chop up the pulp and set aside.

  3. Place empty eggplant shells on a rimmed baking sheet; season the empty shells with salt and pepper, and let stand cut-side up.

  4. Heat olive oil in a large skillet over medium high heat.

  5. Add diced onions and chopped eggplant-flesh to the skillet; cook for 2 minutes.

  6. Break up the sausage with your fingers and add it to the skillet; stir in garlic and season with parsley, thyme, oregano, salt and pepper, and cook until sausage is evenly browned. About 6 minutes.

    You can also break up the sausage using a wooden spoon while cooking, but I find it easier to work with it when I break it up beforehand.

  7. Remove skillet from heat and taste the mixture for seasonings; adjust accordingly.

  8. Using paper towels, wipe down the eggplant shells/boats.

  9. Stuff the sausage mixture into the eggplant shells.

  10. Pour hot water inside the baking sheet, around the eggplants.

  11. Bake in the oven for 25 to 30 minutes, or until eggplant is tender.

  12. Remove from oven and sprinkle cheese on top of each eggplant.

  13. Bake for another 5 minutes, or until cheese has melted.

  14. Remove from oven and serve.

Recipe Notes
WW FREESTYLE POINTS: 4
NET CARBS: 10
RECIPE NOTES:
  • For this recipe, I used Johnsonville's HOT Italian Sausage, but I have also used Jennie-O's Lean Italian Turkey Sausage, and it was delicious. 
Nutrition Facts
Sausage Stuffed Eggplant
Amount Per Serving (1 stuffed eggplant)
Calories 603 Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 17g85%
Cholesterol 101mg34%
Sodium 1021mg43%
Potassium 871mg25%
Carbohydrates 17g6%
Fiber 7g28%
Sugar 8g9%
Protein 26g52%
Vitamin A 539IU11%
Vitamin C 13mg16%
Calcium 258mg26%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Want To Save This Recipe?

*Recipe originally published on February 15th, 2011. Post was updated on November 22nd, 2019.

69 Responses
  1. FoxyGourmet

    Had this for dinner last night, & it was a winner. Beautiful flavours, extra punch from the mildly spicy italian sausage, & you were right; it goes beautifully with a glass of wine. I think I’ll serve it next St. Trifun’s Day (my new favourite festival!).

  2. Jacque Hastert

    This recipe might be a new favorite of mine. We love eggplant here and I have never thought of stuffing it. This is going down very, very soon!

  3. Wow this looks so good! I love eggplant and never thought about stuffing them like this. Really looks tasty… I’m a big fan of eggplant parmigiana and also baked eggplant with pasta sauce and melted mozzarella. This I gotta try…

  4. remind me to thank St. Trifun! that eggplant stuffed with sausage looks simply amazing! I would love to give that wonderful dish a try. I do enjoy eggplant but have never thought of stuffing it!
    thanks for a great recipe!
    Dennis

  5. We used to have this as kids growing up. My mother used zucchinis back then because they grew to the size of baseball bats on steroids and called them zucchini boats. She would make flags from straws or toothpicks and paper. Somehow it doesn’t have the same appeal as an adult. Red wine, sausage and eggplants gives it a much classier twist! Looks great

  6. I didn’t know about st.trifun. How cool!

    Your eggplant looks soooo good. I can’t believe i even said that coz eggplants are not my favorite veggie. But, wow! I would love to try that out.

    1. The grapes grown in the church’s yard, in this instance 3 churches, and it means the wine is natural, made from grapes of the vine, and not corrupt. That is the same wine that is used in communion. The older churches, or monasteries, in Macedonia were always accompanied with a plot of land and that land was used to grow many fruits, including grapes.

  7. It’s been so long ago since I heard thyme called Majcina Dusica! I love this plant, especially when it blooms! Stuffed eggplants are devine, thank you for sharing your story Kate 🙂

  8. I’ve had eggplant once and it was plain and boring. Adding sausage and cheese is a great idea. Thank you, now I’ll try it again. And that roll looks delicious. Hope you had a fun St. Trifun’s Day!

  9. MMM, that looks spectacular. I’m going to have to buy an eggplant to make this for dinner next week. Actually, it’d probably be great for a night I teach a seminar because it’d reheat well? Thanks!! Kate @ kateiscooking

  10. Great job with this posting…this is something very dear to my heart and something that i grew up on in an italian household…thanks for the great posting…
    big al

Leave a Reply

Katerina
I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
Facebook Twitter Pinterest Instagram

Get my eCookbooks!

Diethood Cookbooks

Download one of my cookbooks and get instant access to easy & delicious recipes you won't find on this site.

Easy Christmas Recipe Ideas

Amazon Affiliate Program

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.