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Stuffed Eggplant with Italian Sausage and Orzo

Roasted Eggplants stuffed with eggplant, Italian sausage, tomato sauce, orzo and topped with parmesan cheese, mozzarella cheese and basil

A very satisfying, healthy meal that is hearty and delicious.  These eggplants are roasted and stuffed with Italian sausage, chopped eggplant, tomato sauce and orzo, then topped with Parmesan and Mozzarella…YUM!

  • Author: Whole New Mary
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 45 minutes
  • Yield: 4 stuffed halves 1x

Ingredients

Scale

2 medium eggplants

2 links Italian Sausage, casing removed

1 14.5 ounce can tomato sauce

14.5 ounces water (I fill up the empty tomato can)

2 garlic cloves, minced

1 tsp oregano

1/2 tsp salt

black pepper

a pinch of red pepper flakes

3/4 cup dry orzo

4 Tbsp shredded or grated Parmesan Cheese

1 Cup Part Skim, shredded Mozzarella cheese 

Optional:

Chopped fresh basil

Instructions

Preheat oven to 375°.

  1. Cut the eggplants in half, lengthwise.  Using a spoon, carefully scoop out the filling of the eggplant, leaving about a cm of the eggplant intact in the shell (see picture above).  You can use your spoon to dig, then scrape.  
  2. Spray each shell with cooking spray and then salt lightly with a sprinkle of salt.  
  3. Place the shells on a baking sheet lined with parchment or Silpat mat, and bake for about 30 minutes, or until filling has been prepared.  
  4. While the eggplants are roasting, crumble the 2 Italian sausages into a large skillet and begin to cook over medium heat.  
  5. In the meantime, roughly chop the “meat” of the eggplant you just removed from the shells.  Add to the Italian sausage and stir to combine.  Also add the minced garlic, oregano, tomato sauce, water, orzo, S&P, and red pepper flakes.  Stir well, to prevent the orzo from sticking to the bottom of the skillet.
  6. Allow the mixture to simmer over medium-low heat for 20-25 minutes, or until thickened, stirring occasionally.
  7. Remove the eggplant shells from the oven and stuff evenly with the filling.  
  8. Top each half with 1 Tbsp of Parmesan cheese, followed by 1/4 cup of Mozzarella cheese and bake for 15 minutes, or until cheese is bubbly and browned slightly.
  9. Remove, and let cool 10 minutes before serving.  
  10. Optionally, top with chopped fresh basil and serve!