Stuffed Eggplant("A Favorite From The '76 Cookbook.")
A classic stuffed eggplant dish featuring savory sausage and seasoned bread stuffing, perfect for family dinners or casual gatherings, offering rich flavors and hearty texture.
Ingredients
Instructions
- Cut the eggplant in half and scoop out the pulp, leaving a shell about 1/4-inch thick.
- Chop the eggplant pulp.
- Cook the sausage with minced onion until browned.
- Mix cooked sausage and onion with seasoned bread stuffing mix and tomato sauce.
- Stuff the eggplant shells with the mixture.
- Bake until the eggplant is tender and the filling is heated through.
Tips & Substitutions
For added flavor, consider mixing in some chopped bell peppers or mushrooms with the sausage and onion. If you prefer a lighter option, you can substitute turkey sausage for the bulk sausage. To enhance the dish, sprinkle some grated Parmesan cheese on top before baking. Ensure the eggplant shells are thick enough to hold the filling without breaking.
Serving Suggestions
Serve the stuffed eggplant hot, garnished with fresh herbs like parsley or basil. This dish pairs wonderfully with a simple side salad or steamed vegetables for a balanced meal. Consider serving it alongside Balsamic Turkey for a delightful dinner spread that showcases hearty flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, about 15-20 minutes. For a quicker option, you can microwave individual servings, but the oven will help maintain the texture of the stuffed eggplant.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Eggplant("A Favorite From The '76 Cookbook.") contains roughly 450 calories, with 12g protein, 52g carbohydrates, and 23g fat. It is an excellent source of protein (24% of the Daily Value) and dietary fiber (23% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 950mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe vegetarian?
Yes, you can easily make this dish vegetarian by substituting the sausage with a plant-based sausage or sautéed vegetables like zucchini and mushrooms. You could also add some beans or lentils for added protein and texture, making it a delicious meat-free option.
What can I do with leftover eggplant pulp?
Leftover eggplant pulp can be sautéed with garlic and olive oil for a quick side dish or blended into a dip like baba ganoush. You could also incorporate it into a vegetable soup or mix it into pasta sauces for added flavor and nutrition.
How do I know when the eggplant is done baking?
The eggplant is done when the flesh is tender and easily pierced with a fork, and the filling is hot throughout. Depending on your oven, this typically takes around 30-40 minutes at 350°F. For best results, check for doneness a few minutes before the recommended baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).