Baked Stuffed Eggplant
How about an end-of-summer Baked Stuffed Eggplant for an extra special treat?
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thefancypantskitchen.com.
Cooking tools:
- Skillet
- Wooden spoon
- Slotted spoon
- Kitchen towel
- Baking sheet
- Oven
- Paper towel
- Mixing bowl
- Saucepan
- Baking dish
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Whisk
- Kitchen scale
Ingredients
- 7 tbsp olive oil, divided
- 1 & 1/2 cups fresh breadcrumbs
- 2 tsp lemon zest (from 1 lemon)
- 1 & 3/4 tsp kosher salt, divided
- 3 small eggplants (about 1 & 1/2 pounds)
- 1/4 pound Italian sausage, casing removed
- 1 cup chopped yellow onion (from 1 small onion)
- 1 pound plum tomatoes, seeded and roughly chopped (about 1 3/4 cups)
- 3 garlic cloves, finely chopped
- 1/2 tsp black pepper
- 8 ounces feta cheese, crumbled (about 2 cups), plus more for garnish
- 1 large egg, lightly beaten
- 2 tbsp plus 2 teaspoons chopped fresh oregano, divided
- 2 tbsp plus 2 teaspoons chopped fresh mint, divided
- 2 tbsp plus 2 teaspoons chopped fresh flat-leaf parsley, divided
- 1 tbsp red wine vinegar
- 1 cup jarred marinara sauce
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