Stuffed Eggplant


  • 1 large eggplant
  • 3 tbsp. extra-virgin olive oil, divided
  • 1/2 lb. ground beef
  • 2 links mild Italian sausage, removed from casing
  • Salt and freshly ground black pepper
  • 1 small onion, finely diced
  • 1/2 red pepper, finely diced
  • 3 cloves garlic, minced
  • 1/2 tbsp. dried parsley
  • 1/2 tbsp. dried basil
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup part-skim Ricotta cheese
  • 1 1/2 cups reduced-fat Mozzarella cheese, shredded, divided
  • 1/2 cup tomato, seeded and diced

Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray and set aside.

Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop 1 cup of the scooped out part and set aside. Evenly slice a very small strip of the skin (about 2 inches long) off the bottom of each eggplant half so the eggplant lays flat. 

Meanwhile, in a medium saute pan heat 1 tbsp. olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef and the sausage to the pan and saute until browned. Drain.

In the same pan over medium heat, add the remaining 2 tbsp. olive oil and saute the onions, peppers, reserved 1 cup chopped eggplant and garlic until vegetables are tender. 

In a large bowl mix together the cooked vegetables, cooked meat, parsley, basil, Parmesan, Ricotta, 1 cup Mozzarella and the tomatoes.

Evenly fill the scooped-out eggplant halves with the meat mixture. Sprinkle evenly with remaining 1/2 cup Mozzarella cheese. 

Place on prepared baking sheet and cook for 30 minutes. Serve immediately.

by The Savvy Kitchen