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Italian sausage stuffed eggplant

Orange Icon  Italian sausage stuffed eggplant

Orange Icon  Italian sausage stuffed eggplant

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Submitted by: Kimmi

Prep Time: 20 Minutes

Cook Time: 1 Hour

Servings: 2

I was really craving Italian food so this is what I came up with! Its very flexible, if your a carb type just add more sauce and less meat and vs-verse for protein types.

  • 1 sml. eggplant, fresh, organic
  • 1 tsp. coconut oil, raw, extra-virgin, organic
  • 9 oz. sausage, chicken, Italian-style, free-range, organic
  • 1 tsp. garlic powder, organic
  • 1 tsp. onion powder, organic
  • 1 tsp. Italian herbs or seasoning, organic
  • 1 tsp. black pepper, ground, organic
  • 1/2 c. basil, fresh, organic
  • 3/4 c. tomato sauce, organic
  • 1/3 c. cheese, mozzarella, whole fat, raw, grass-fed or pastured, organic
  • 1 egg, omega-3, cage-free, organic

Preheat oven to 400 degrees F (200 degrees C).

Brush cut sides of eggplant with olive oil and place, cut-side up onto a baking sheet. Roast in preheated oven for 30 minutes, then remove and allow to cool slightly.

Meanwhile, brown the Italian sausage in a skillet over medium-high heat; drain off the grease. Place into a mixing bowl, and season with garlic powder, Italian seasoning, and pepper, basil, tomato sauce, half of the cheese, and the beaten egg; mix well.

Once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1/2-inch of the skin to create a shell. Roughly chop the eggplant meat, and fold into the sausage mixture.

Divide evenly among the two eggplant shells, and sprinkle with remaining cheese.

Bake in preheated oven until the filling has set, and the cheese is bubbly, about 30 minutes.