Stuffed Eggplant

Hearty stuffed eggplant filled with sausage, rice, and veggies, baked with melty cheese for a cozy, veggie-packed dinner everyone will love.

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time45

Total Time1

Course: dinner, lunch

Cuisine: American

Keyword: stuffed eggplant

Servings: servings

Preheat the oven to 375°F and line a baking sheet with foil.
Scoop out the centers of the eggplant halves, leaving a ½-inch shell. Chop the scooped flesh and set aside.
Brush eggplant shells with 1 tbsp olive oil and place cut side down on a baking sheet. Roast for 10 minutes in the oven before setting aside.
In a skillet, heat the remaining olive oil and sauté sausage, onion, and bell pepper until the meat is cooked through and no longer pink, and the onion and bell pepper are softened, about 5-7 minutes.
Add mushrooms, chopped eggplant flesh, dried rosemary, salt, and cumin, cooking until tender, about 3-5 minutes.
Stir in cooked rice and chicken stock, cooking until the mixture has soaked up the liquid.
Spoon mixture into roasted eggplant shells and bake for 20 to 25 minutes or until the mixture is bubbly.
Top with mozzarella and return the eggplants to the oven until the cheese is melted, about 3-5 minutes.
Top with chopped parsley, if desired, and serve warm. Enjoy!

The rice. I use day-old basmati rice. Long-grain white rice is the most common choice because it blends smoothly with the filling, but brown or jasmine rice also works well. Just make sure the rice is fully cooked and not overly wet before mixing it into the filling. Avoid sticky or sushi-style rice, which may change the texture of the filling.
Low carb. Use cauliflower rice for a low-carb option.
Make it vegetarian. Swap the sausage for lentils or chickpeas.
Sprinkle with more herbs and lemon. A sprinkle of fresh parsley, basil, lemon zest, or a drizzle of lemon-infused olive oil lifts the rich flavors and brightens each bite.