FODMAP — Modify
Omit onion, use garlic-infused oil and a sausage without onion or garlic.
Ingredients
Eggplant
- 2 large eggplants, halved lengthwise
Sausage filling
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 1 lb Italian sausage, casings removed (use a hot variety if possible)
- 4–5 cloves garlic, minced
- ¼ cup chopped fresh parsley
- ½ tsp dried thyme
- ½ tsp dried oregano
- Salt and freshly ground black pepper, to taste
Topping
- 1 cup hot water (for the baking sheet)
- 1 cup shredded mozzarella cheese
- Panko crumbs to sprinkle under cheese
Method
Prep
- Preheat the oven to 400 °F / 200 °C.
- Cut the eggplants in half lengthwise. Scoop out the flesh, leaving a ½″ border around the shell. Chop up the pulp and set aside.
- Place the empty shells on a rimmed baking sheet, season with salt and pepper, and let stand cut-side up.
Cook the filling
- Heat the olive oil in a large skillet over medium-high. Add the diced onion and chopped eggplant flesh and cook for 2 minutes.
- Break up the sausage with your fingers and add to the skillet. Stir in the garlic, parsley, thyme, oregano, salt, and pepper. Cook until the sausage is evenly browned, about 6 minutes.
- Remove the skillet from heat and taste — adjust salt and pepper.
Easier sausage
Breaking up the sausage with your fingers beforehand is easier than fighting with a wooden spoon mid-cook.
Stuff and bake
- Wipe down the eggplant shells with paper towels.
- Stuff the sausage mixture into the shells. Sprinkle breadcrumbs and cheese over the top.
- Pour 1 cup hot water into the baking sheet around the eggplants.
- Bake for 25–30 minutes, or until the eggplant is tender.
Serve
Remove from oven and serve.
Sausage notes
Original recipe used Johnsonville’s Hot Italian Sausage. Jennie-O’s Lean Italian Turkey Sausage also works well.
Pairs with
- Quick Focaccia in One Hour — Italian bread to round out the plate
- Easy Yoghurt Cake — light dessert after the rich sausage filling
- Chocolate Balsamic Vinegar — drizzle over the finished eggplant for tang and sweetness