Sausage Stuffed Eggplant

One Pot Meals

Sausage Stuffed Eggplant – You’re going to fall in love with this sausage stuffed eggplants recipe! It’s packed with delicious flavors, and it’s super easy and quick to make!

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

Friends, I mentioned in my previous post that along with St. Valentine’s Day, we also celebrate St. Trifun, the Guardian of wine and wine makers. As a matter of fact, St. Valentine’s Day is a fairly new phenomenon in many parts of the world, including Macedonia, but it has somehow grown to be celebrated amongst the younger generations along with St. Trifun.

In honor of St. Trifun, on the 14th of February a great 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.

Here’s a photo of our little grape vine in our backyard:

Pruning – February 14, 2011:

Throughout the day we prepare and serve Macedonian specialties, sing Macedonian songs, and taste delicious Macedonian wines!

Sausage Stuffed Eggplant is one of those specialties that we enjoyed last night for dinner. Made with our very own homemade sausage, lots of garlic, and a touch of Мајчина Душица – Mother’s Soul, or Thyme, as it is called in this part of the world.

Sausage Stuffed Eggplant
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins

You're going to fall in love with this sausage stuffed eggplants recipe! It's packed with delicious flavors, and it's super easy and quick to make! 

Course: Dinner
Cuisine: Macedonian
Keyword: italian sausage, stuffed eggplant
Servings: 8 Servings
Calories: 202 kcal
  • 4 eggplants , halved lengthwise
  • 1 tablespoon Olive Oil
  • 1 pound Italian sausage* , your choice of sausage - pork, turkey, etc... - but I recommend one with a bit of heat, YUM - casings removed
  • 4 cloves garlic , minced
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon dried thyme
  • salt and pepper to taste
  • 1 cup part-skim shredded mozzarella cheese
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Scoop out the flesh of the eggplant, chop, and set aside.
  3. Season the empty shells with salt and pepper, and lightly coat the insides with some olive oil; set aside.

  4. Heat olive oil in a large, deep skillet over medium high heat.
  5. Add the sausage to the skillet, chopped eggplant flesh, and garlic; season with parsley, thyme, salt and pepper, and saute until sausage is evenly browned.

  6. Stuff the mixture into the eggplant shells and place them on a rimmed baking sheet filled with 1/4 inch water.

  7. Bake in the oven for 30 to 35 minutes, or until eggplant is tender.

  8. Remove from oven and sprinkle cheese on top.

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

  10. Serve with your favorite red wine.
Recipe Notes

*I used Jennie-O's Lean Italian Turkey Sausage


Nutrition Facts
Sausage Stuffed Eggplant
Amount Per Serving (1 stuffed eggplant)
Calories 202 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 3g 15%
Cholesterol 39mg 13%
Sodium 619mg 26%
Potassium 664mg 19%
Total Carbohydrates 17g 6%
Dietary Fiber 7g 28%
Sugars 10g
Protein 14g 28%
Vitamin A 7.6%
Vitamin C 30.9%
Calcium 15.7%
Iron 37.6%
* Percent Daily Values are based on a 2000 calorie diet.

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67 Responses
  1. 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…

  2. 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!

  3. 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

  4. 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.

  5. 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 🙂

  6. 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!

  7. 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

  8. 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

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