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halved eggplant stuffed with sausage.

Sausage Stuffed Eggplant

Katerina | Diethood
Stuffed with spicy sausage and topped with cheese, this eggplant recipe is a satisfying, healthy dinner you’ll go back to again and again.
Servings : 4 Servings
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes


  • 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


  • Preheat oven to 400˚F.
  • 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.
  • Place empty eggplant shells on a rimmed baking sheet; season the empty shells with salt and pepper, and let stand cut-side up.
  • Heat olive oil in a large skillet over medium high heat.
  • Add diced onions and chopped eggplant-flesh to the skillet; cook for 2 minutes.
  • 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.
  • Remove skillet from heat and taste the mixture for seasonings; adjust accordingly.
  • Using paper towels, wipe down the eggplant shells/boats.
  • Stuff the sausage mixture into the eggplant shells.
  • Pour hot water inside the baking sheet, around the eggplants.
  • Bake in the oven for 25 to 30 minutes, or until eggplant is tender.
  • Remove from oven and sprinkle cheese on top of each eggplant.
  • Bake for another 5 minutes, or until cheese has melted.
  • Remove from oven and serve.


  • 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. 


Serving: 1 stuffed eggplant | Calories: 603 kcal | Carbohydrates: 17 g | Protein: 26 g | Fat: 49 g | Saturated Fat: 17 g | Cholesterol: 101 mg | Sodium: 1021 mg | Potassium: 871 mg | Fiber: 7 g | Sugar: 8 g | Vitamin A: 539 IU | Vitamin C: 13 mg | Calcium: 258 mg | Iron: 2 mg | Net Carbs: 10 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Macedonian
Keyword: baked eggplant recipe, gluten free recipe, italian sausage, keto dinner idea, low carb recipe, sausage recipe, stuffed eggplant