Print

Lasagna Stuffed Eggplant

Lasagna Stuffed Eggplant makes the most of fresh summer produce by combining two classics in one delicious dish. Baked eggplant meets creamy lasagna and the result is pure comfort food that's perfect for summer!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Author Cathy Trochelman

Ingredients

  • 2 medium eggplants
  • 1/2 lb. Italian Sausage
  • 1 container ricotta cheese
  • 1/2 c. parmesan cheese
  • 2 eggs
  • 2 tsp. dried parsley
  • 2 tsp. garlic powder
  • 2 c. marinara sauce
  • 1 c. shredded mozzarella cheese

Instructions

  1. Remove Italian Sausage from casings; brown over medium-high heat.
  2. In a small bowl, combine & mix ricotta cheese, parmesan cheese, eggs, parsley, and garlic powder.
  3. Cut eggplants in half lengthwise and scoop out centers, leaving about 1/2 inch of flesh.
  4. Prepare a large baking pan by spreading 1 c. marinara sauce to cover the bottom of the pan.
  5. Place eggplant halves on top of sauce.
  6. Spoon ricotta mixture evenly into eggplant, then top with cooked sausage, remaining marinara sauce, and shredded mozzarella cheese.
  7. Cover with foil.
  8. Bake at 350 degrees for 45 minutes.
  9. Remove foil and bake for an additional 15 minutes.