Today in this recipe, I’ll show you how to prepare Skinny Sausage Parmesan Stuffed Eggplant or you can say that you will know the great recipe to make Skinny Sausage Parmesan Stuffed Eggplant, today. So, without wasting time let’s start:
Time To Make It
The approximate time to make the Skinny Sausage Parmesan Stuffed Eggplant is shown in table which is given below:
| Prep Time | Cook Time | Total Time | Servings |
| 29 minutes | 1 hr 30 minutes | 1 hr 59 minutes | 4 servings |
Ingredients To Make Skinny Sausage Parmesan Stuffed Eggplant
To make the Skinny Sausage Parmesan Stuffed Eggplant, the ingredients which are required to make this recipe are the following which are shown below:
- 1 egg
- 1 medium eggplant
- 2 tbsp extra-virgin olive oil (divided)
- freshly ground black pepper and salt
- 1 tiny chopped red onion
- 3/4 cup fresh basil leaves, chopped
- split 3/4 cup grated Pecorino Romano
- Mozzarella cheese, 1/4 cup
- 1/4 tablespoon marinara sauce
- 2 diced Roma tomatoes
- 1/4 tablespoon whole wheat Italian bread crumbs
- 1/2 cup parsley leaves, freshly chopped
- 1/2 pound chicken sausage, ground
- 5 minced garlic cloves
- 1 chopped roasted red pepper
Instructions To Make Skinny Sausage Parmesan Stuffed Eggplant
To make the Skinny Sausage Parmesan Stuffed Eggplant, these are some very important instructions that you have to follow while making it. So by following these ones you will be able to make the Skinny Sausage Parmesan Stuffed Eggplant and the instructions are the following which are shown below:
- Preheat the oven to 350°F. Set aside a large baking sheet lined with parchment paper.
- Scoop out the core of the eggplant, leaving just enough meat within the skin to keep its form when cooked. Bring four cups of water to a boil. Boil the scooped-out center half for 12 minutes, or until extremely tender. Drain, pat dry, and coarsely chop before setting aside.
- In a medium-sized sauté pan, heat 1 tablespoon olive oil over medium heat. Sauté the chicken sausage in the pan until it begins to color slightly. Remove from the fire, allow to cool slightly, and then cut the cooked sausage with a wooden spatula (or knife…) to remove any large chunks of flesh. Place aside.
- In a second medium-sized sauté pan, heat the remaining olive oil over medium heat and sauté the onions and peppers for 5 minutes. Cook for another minute after adding the garlic. Take the pan off the heat. Place aside.
- Combine the cooked eggplant, sautéed veggies, cooked sausage, parsley, basil, 1/2 cup Pecorino Romano, bread crumbs, and egg in a large mixing bowl.
- Fill the scooped-out eggplant halves with this mixture, equally dividing it between the two sides. Place the eggplant on the preheated pan.
- Top with the remaining 1/4 cup grated cheese, marinara, and chopped tomatoes. Season with salt and pepper and bake in a preheated oven for 1 hour. After one hour, decrease the heat to 300 degrees (F), take the eggplant from the oven, and equally distribute the mozzarella cheese between the two sides. Return to the oven for another 8-10 minutes, or until the cheese is completely melted.
- Allow it cool momentarily before slicing and serving.
Conclusion (Skinny Sausage Parmesan Stuffed Eggplant)
So, this is all about “Skinny Sausage Parmesan Stuffed Eggplant” from our side. And we hope that you understand and like the Recipe. Please share your ideas and recommendations in the comments section below!
Thank you for your precious time!