Name: Lasagna Stuffed Eggplant
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2 medium eggplants; 1/2 pound Italian Sausage; 16 ounces ricotta cheese; 1/2 cup grated parmesan cheese; 2 large eggs; 2 teaspoons dried parsley; 2 teaspoons garlic powder; 2 cups marinara sauce; 1 cup mozzarella cheese (shredded )

Lasagna Stuffed Eggplant combines two favorites in one delicious dish. Tender, baked eggplant meets creamy lasagna in a comfort food recipe that’s perfect for summer!

Living in the midwest, there’s no denying that the seasons affect how we eat. In the summertime, we load up on grilled chicken and salads and fresh fruits and veggies… but as soon as fall hits? We hop right on the soup train. And then… come winter… we’re all about the casseroles and comfort foods.

But I have to admit. Every now and then, in the middle of summer, I find myself craving pure comfort food. Which is exactly where this Lasagna Stuffed Eggplant comes in!

It has all the flavors of lasagna, from the ricotta cheese mixture to the Italian seasonings to the marinara and Italian sausage, all stuffed inside a tender, baked eggplant.

The end result is comfort food that somehow feels a little bit lighter… and it is! Perfect for summer or any time of year… no noodles necessary!

what you’ll need for this recipe

Eggplant – 2 medium eggplants, sliced in half lengthwise.

Italian Sausage – 1/2 pound Italian sausage adds protein and tons of flavor to this recipe. Substitute any type of sausage, meatballs, or ground meat OR omit the meat to make this a vegetarian recipe.

Cheese – A combination of ricotta, parmesan, and shredded mozzarella gives this stuffed eggplant delicious flavor. Feel free to add additional cheeses, such as fontina, asiago, or pecorino.

Eggs – 2 large eggs act as a binder for the cheesy filling.

Marinara Sauce – 2 cups homemade marinara sauce or your favorite store bought marinara. You can also mix things up by using another type of pasta sauce, such as alfredo sauce, arrabiata sauce, or vodka sauce.

Seasonings – Garlic powder and dried parsley add just the right amount of flavor. Use additional seasonings as desired, such as onion powder, Italian seasoning, dried basil, or paprika.

how to make lasagna stuffed eggplant

Brown the meat. Remove the Italian sausages from casings (if necessary) and brown/crumble in a large skillet over medium-high heat.

Make the filling. In a medium bowl, combine the ricotta, parmesan, eggs, dried parsley, and garlic powder. Mix well.

Prep & fill the eggplant halves. Cut the eggplants in half and use a large spoon to scoop out the centers, leaving about 1/2 inch of flesh all around. Divide the cheese mixture evenly between the eggplant halves.

Assemble. Spread 1 cup marinara into the bottom of a 9×13 inch baking pan. Add the stuffed eggplant halves and top each with browned sausage, additional marinara sauce, and shredded mozzarella cheese.

Bake. Cover with foil. Bake at 400° for 45 minutes, then remove the foil and bake for an additional 15 minutes.

Recipe Variations

Substitute chicken sausage, turkey sausage, or any type of ground meat
Omit the sausage and make it vegetarian
Use any types of Italian cheeses, including Asiago, Fontina, or Pecorino Romano
Make it creamy by using alfredo sauce in place of OR in combination with marinara sauce
Add sautéed onions, mushrooms, bell peppers, or any of your favorite veggies
Chop the eggplant and combine all the ingredients into a casserole
Add fresh basil or oregano
Top with a drizzle of pesto

storing & reheating

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, transfer to a small baking dish and cover with foil. Heat at 375° for 25-30 minutes or until warmed through.