Lasagna Stuffed Eggplant

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!

5 from 1 vote

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Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings:

Calories: 276kcal

Author: Cathy Trochelman

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

Instructions

Preheat oven to 400° F.
Remove Italian Sausage from casings; brown over medium-high heat.
In a small bowl, combine & mix ricotta cheese, parmesan cheese, eggs, parsley, and garlic powder.
Cut eggplants in half lengthwise and scoop out centers, leaving about 1/2 inch of flesh.
Prepare a large baking pan by spreading 1 cup marinara sauce to cover the bottom of the pan.
Place eggplant halves on top of sauce.
Spoon ricotta mixture evenly into eggplant, then top with cooked sausage, remaining marinara sauce, and shredded mozzarella cheese.
Cover with foil; bake at 400° for 45 minutes.
Remove foil and bake for an additional 15 minutes.

Notes

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

Nutrition