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 onion, finely diced
  • 1/2 red pepper, finely diced
  • 3 cloves garlic, minced
  • 3 tbsp. fresh parsley, chopped
  • 1/2 cup fresh basil, chopped
  • 1/2 cup grated Asiago and Pecorino Romano cheese blend, grated
  • 1/2 cup reduced-fat Mozzarella cheese, shredded
  • 1/2 cup part-skim Ricotta cheese
  • 1/2 cup canned diced tomatoes, drained
  • Parmesan cheese, grated

Preheat oven to 350 degrees F.

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 the scooped out part and set aside.

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 all of its liquid is evaporated and the beef and sausage begin are browned. Drain. Let cool briefly and chop the cooked the meat so that there are no large chunks.

In the same pan over medium heat add the remaining 2 tbsp. olive oil and saute the onions, peppers, chopped eggplant and garlic.

In a bowl mix together the vegetables, cooked meat, herbs, 1 cup of the Pecorino Romano cheese, Mozzarella cheese, Ricotta cheese, and the diced tomatoes.

Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves. Sprinkle with Pecorino Romano cheese and Parmesan cheese. Place on an oiled oven tray or baking dish and bake for 30 minutes in preheated oven. Let cool briefly, slice and serve.

by The Savvy Kitchen