Lasagna Stuffed Eggplant Recipe

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2 medium eggplants

½ lb. Italian Sausage

1 container ricotta cheese

½ 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 ½ 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. Cover with foil.
  8. Bake at 350 degrees for 45 minutes.
  9. Remove foil and bake for an additional 15 minutes.

Original recipe visit: Lasagna Stuffed Eggplant @

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