This Chicken Sausage Stuffed Eggplant is summer comfort food!
Hey there, food fam! If you’re on the hunt for a dish that sums up the flavors of summer comfort, let me introduce you to the official meal of August: Chicken Sausage Stuffed Eggplant. Imagine this: tender eggplant halves brimming with a flavorful blend of juicy chicken sausage, aromatic herbs, creamy mozzarella, topped with a crunchy parmesan panko. Guys this is it, it’s what we’ve been waiting for.
What truly makes Chicken Sausage Stuffed Eggplant a winner is its ability to harmonize diverse flavors into a single, mouthwatering bite. The contrast between the hearty chicken sausage and the delicate eggplant creates an exquisite balance that speaks to my heart and my stomach. Plus, the vibrant array of spices and fresh ingredients not only infuses the dish with rich aromas but also makes it a visually appealing masterpiece. The best part about this dish is it’s healthy and low carb. You could easily make it gluten free by leaving out the breadcrumbs! You do you, boo boos!
This Chicken Sausage Stuffed Eggplant is perfect for meal prep or Sunday night supper with the fam. Trust me, once you experience the delightful fusion of tastes and textures in Chicken Sausage Stuffed Eggplant, you’ll understand why it’s destined to become a summer night staple in your recipe box.
Want more summer dinners?! Check these out!
Chicken Sausage Stuffed Eggplant
Savor summer evenings with Chicken Sausage Stuffed Eggplant – a flavorful fusion of juicy sausage & tender eggplant, bringing warmth to your light and delightful summer dinners!
- 2 Medium Sized Eggplants, sliced in half long ways
- 1 Onion, diced
- 2 Garlic Cloves, minced
- 1 pound Chicken Sausage
- 2 tbsp Italian Seasoning
- 1 cup Shredded Mozzarella- plus more
- 1 egg
- 2 cup Marinara Sauce
- 1/4 cup, Panko
- 1/4 cup Parmesan, grated
- Olive oil
- Salt and Pepper
- Basil, chopped
Preheat oven to 350 degrees
Scoop out insides of eggplant. you will want to leave about a half inch of skin to support the eggplant. Once the insides are removed, chop up. Place in a bowl and set aside.
In a skillet, sear sausages. Once seared, chop up. I like to use tongs to hold the sausage and kitchen shears to cut into bite sized pieces. Keep cut up meat in pan. Add olive oil, garlic, and onion. Cook until onion is translucent and fragrant. Add in chopped up eggplant and Italian seasoning. Cook while stirring until eggplant cooks down. Remove from heat and add to large mixing bowl.
In the mixing bowl add shredded mozzarella, egg, and 1 cup marinara sauce to the chicken sausage eggplant mixture. Toss to mix. Season with Salt and pepper.
In a baking dish large enough to hold the 4 eggplant halves add the remaining cup of marinara and spread along the bottom. Add the eggplant halves, scooped side up. Fill the eggplant halves with the chicken sausage mixture. Top with more mozzarella.
In a small bowl, mix 1 tbsp olive oil, panko, and parm. Sprinkle mixture on top.
Bake in oven for 50-60 minutes. Top with chopped basil.