This Stuffed Eggplant recipe includes roasted eggplant halves filled with a flavorful savory sausage and rice mixture, then baked with melted mozzarella on top. It’s a great way to turn simple ingredients into something really satisfying and delicious.

Easy Stuffed Eggplant Recipe

I make this stuffed eggplant when I want a filling dinner that’s veggie-forward but still comforting. The sausage and rice mixture is super flavorful and comes together quickly, especially if you’re using day-old rice. If I have leftovers or need to use up a mix of things in my fridge, I love turning to stuffed peppers or this recipe for a quick meal. It’s easy enough for a weeknight but feels a little special too.

Helpful Tips

• Don’t overbake the eggplant. A quick pre-roast with the cut side down helps firm up the shell without turning it limp. Overcooking can lead to a rubbery or soggy base that won’t hold the filling well.
• Salt first for better texture and flavor. If using globe eggplant (the most common kind), lightly salt the scooped-out flesh and let it rest for 10–20 minutes, then pat dry. This “weeping” method draws out excess moisture, enhances creamy texture, and softens any lingering bitterness.
• Roast at high heat for caramelization. Use a preheated oven at 375–425°F, and ensure your eggplant halves have room to breathe on the baking sheet. High heat encourages caramelization and prevents soggy centers, creating a creamy interior and slightly crisp edges.
• Use day old, cold rice. Cooked and well cooled rice blends best, providing separation in the filling and preventing it from becoming gummy or clumping. Avoid freshly made rice unless it’s cool and dry first.
• Pan-cook a taste test of the filling. After combining sausage, veggies, spices, rice, and broth, fry a small spoonful in a separate pan. Taste and adjust seasonings if needed before stuffing.
• Use leftover filling. I had just enough filling to fit inside the four eggplant halves. Depending on the size of your eggplants, you may have leftover filling. You can either eat the filling by itself or use it in another recipe.

How to Make Stuffed Eggplant Step by Step

Gather the ingredients: Gather all the ingredients together. Preheat the oven to 375°F and line a baking sheet with foil.

Prepare the eggplant: Slice 2 medium eggplants in half lengthwise. Scoop out the centers, leaving about a ½-inch shell. Dice the scooped-out flesh and set it aside.

Season and bake the eggplant: Brush the eggplant shells with 1 tbsp of the 3 tbsp olive oil and place them cut side down on the prepared baking sheet. Roast in the oven for 10 minutes, then remove and set aside.

Sauté the sausage and vegetables: While the eggplant roasts, heat the remaining 2 tbsp olive oil in a large skillet over medium heat. Add ½ pound ground sausage, 1 diced small onion, and 1 diced bell pepper (any color, I used orange). Cook for 5 to 7 minutes, stirring occasionally, until the sausage is browned and the vegetables are softened.

Add mushrooms and seasonings: Add 1 cup chopped mushrooms, the reserved diced eggplant flesh, 1 tsp dried rosemary, ½ tsp coarse salt, and ½ tsp cumin to the skillet. Cook for another 3 to 5 minutes until the vegetables are tender.

Add rice and stock: Stir in 1 cup cooked rice and ½ cup chicken stock, cooking for another few minutes until most of the liquid is absorbed and the filling is well combined.

Fill the eggplant shells and bake: Spoon the sausage and rice mixture evenly into the roasted eggplant shells. Return them to the oven and bake for 20 to 25 minutes, or until the filling is hot and bubbly.

Add cheese and melt: Sprinkle the tops with 1 cup shredded mozzarella, then bake for an additional 3 to 5 minutes, just until the cheese is melted.

Serve and enjoy: Garnish with chopped fresh parsley if desired and serve warm. Enjoy!

Recipe Variations

• Add chopped zucchini or spinach to boost the veggie content.
• Stir in canned beans (like chickpeas or white beans) for extra protein and texture.
• Use cauliflower rice instead of regular rice for a low-carb version.
• Dice a poblano pepper or sprinkle in red pepper flakes if you want a little heat.
• Swap the cheese topping with provolone, cheddar, or feta for a different flavor profile.

Serving Suggestions

I love serving these stuffed eggplants with a simple green salad or some crusty bread to soak up the extra filling. If I’m feeding a hungry crowd, I’ll pair them with roasted potatoes or a bowl of soup to make it extra hearty. They’re satisfying on their own, but easy to round out with whatever you’ve got in the fridge.

How to Make Ahead & Store

• Prep in advance. You can easily prep this stuffed eggplant recipe in stages. The filling can be fully cooked and stored in the fridge up to 2 days in advance, and the eggplant shells can be roasted ahead of time and refrigerated in an airtight container. When ready to assemble, simply spoon the filling into the shells, top with cheese, and bake as directed.
• Assemble in advance. If you want to assemble the stuffed eggplants completely in advance, you can do so up to 24 hours ahead. Cover and refrigerate the assembled (but unbaked) dish, then bake straight from the fridge—just add 5–10 extra minutes to the cook time.
• Leftovers. Store leftovers in an airtight container for up to 3 days.
• Reheat. Warm in a 350°F oven or microwave until heated through.
• To freeze. Wrap each cooled, baked eggplant half tightly in foil and place in a freezer-safe container. Freeze for up to 2 months. Keep in mind the eggplant will be much softer after freezing, but the flavor still holds up beautifully.

More Stuffed & Savory Vegetable Dinners

• Italian Stuffed Zucchini
• Stuffed Tomatoes
• Pizza Stuffed Zucchini Boats
• Sausage Stuffed Acorn Squash
• Stuffed Pepper Soup

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!