Stuffed Eggplants with Italian Sausage and Mozzarella

Tantalize your taste buds with these sumptuous Stuffed Eggplants, brimming with savory Italian sausage and melted mozzarella. This dish is a keto-friendly delight, combining rich flavors and creamy textures, all while adhering to your low-carb lifestyle.

Course Dinner

Cuisine Italian

Keyword Italian Sausage Eggplant, Keto Stuffed Eggplants, Low-Carb Dinner, Mozzarella Eggplant Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 650kcal

Equipment

Skillet
Baking sheet
Cutting board
Chef’s knife
Spoon
Cheese grater

Ingredients

2 large eggplants about 1 lb or 450g each
1 lb Italian sausage casing removed
1 cup marinara sauce low-sugar
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
¼ cup olive oil
2 cloves garlic minced
1 small onion about 4 oz or 115g, finely chopped
¼ cup fresh basil leaves chopped
1 tsp salt
½ tsp black pepper
½ tsp dried oregano

Instructions

Preheat your oven to 375°F (190°C).
Slice the eggplants in half lengthwise. Using a spoon, carefully hollow out the centers of each half to create a 'boat', leaving about a 1/2 inch (1.3 cm) border to maintain structure.
Chop the scooped-out eggplant flesh and set aside.
Brush the inside of the eggplant boats with olive oil and season with salt and pepper.
Place the eggplant boats on a baking sheet, cut-side up, and bake for 20 minutes until slightly tender.
While the eggplants are baking, heat a skillet over medium heat. Add the Italian sausage, breaking it apart with a spatula, and cook until browned.
Add the chopped onion and minced garlic to the sausage, cooking until the onion is translucent.
Stir in the chopped eggplant flesh, marinara sauce, oregano, and half of the basil. Cook for another 5 minutes, allowing the flavors to meld.
Remove the eggplant boats from the oven and fill each with the sausage mixture.
Top the stuffed eggplants with shredded mozzarella and grated Parmesan cheese.
Return the eggplants to the oven and bake for another 25 minutes, or until the cheese is bubbly and golden brown.
Garnish with the remaining basil before serving.

Notes

For a spicier kick, choose hot Italian sausage or add red pepper flakes to taste. Ensure the marinara sauce is low in sugar to keep this dish keto-friendly. Leftovers can be stored in an airtight container and refrigerated for up to 3 days. Reheat in the oven for best results.

Nutrition