Lasagna Stuffed Eggplant makes the most of fresh summer produce by combining two classics in one delicious dish.

Which is exactly where this Lasagna Stuffed Eggplant comes in. Made with fresh eggplant I found at Pick ‘n Save and stuffed with a creamy lasagna filling, it literally melts in your mouth and leaves you feeling so very much better. It’s summer comfort food at its best, and exactly what I need following an afternoon at the grocery store with kids. Or….an afternoon at home with them. Seriously, just bring on the Lasagna Stuffed Eggplant!


  • 2 medium eggplants
  • 1/2 lb. Italian Sausage
  • 1 container ricotta cheese
  • 1/2 c. parmesan cheese
  • 2 eggs
  • 2 tsp. dried parsley
  • 2 tsp. garlic powder
  • 2 c. marinara sauce
  • 1 c. shredded mozzarella cheese


  1. Remove Italian Sausage from casings; brown over medium-high heat.
  2. In a small bowl, combine & mix ricotta cheese, parmesan cheese, eggs, parsley, and garlic powder.
  3. Cut eggplants in half lengthwise and scoop out centers, leaving about 1/2 inch of flesh.
  4. Prepare a large baking pan by spreading 1 c. marinara sauce to cover the bottom of the pan.
  5. Place eggplant halves on top of sauce.
  6. Spoon ricotta mixture evenly into eggplant, then top with cooked sausage, remaining marinara sauce, and shredded mozzarella cheese.
  7. ............................

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