From Smitten Kitchen
Stuffed Eggplant Parmesan
- Time
- 1 hr
- Makes
- Servings: 2 to 4
- Ingredients
- 12
Get the recipe at Smitten Kitchen (opens in a new tab)
The method's theirs. Go give them the click.
Ingredients
- 2 medium eggplants (about 3/4-pound each); use more if fairytale (small) eggplants
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 3 garlic cloves, minced
- 1 small yellow onion, finely chopped (about 1 cup)
- 1/2 pound ground sausage meat (I use mild Italian pork or chicken)
- 1 1/2 cups tomato marinara sauce, prepared (use your favorite brand or the recipe in Notes)
- 1 handful fresh basil leaves, torn
- 2 tablespoons panko-style breadcrumbs
- 6 ounces (about 1 1/3 cups) low-moisture mozzarella, coarsely grated, divided
- 2 ounces (about 1/2 cup) finely grated parmesan, divided
The method
The steps live at smittenkitchen.com. We don't copy them: Smitten Kitchen wrote this recipe, and your visit supports them.