Cassy Joy Garcia's Italian Stuffed Eggplant

Cassy Joy Garcia’s Italian Stuffed Eggplant

Fed and Fit author Cassy Joy Garcia notes,

This meal ranks as a top ten favorite in my house! It’s been acclaimed over by a dinner party of non-Paleo adults, picky kids, and best of all, my comfort food–loving husband. Insanely satisfying and wonderfully nourishing, this dish will convince you that eggplant needs a regular rotation on your grocery list. Note that these stuffed eggplant reheat exceptionally well if you want to freeze the leftovers!

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Cassy Joy Garcia's Italian Stuffed Eggplant

Italian Stuffed Eggplant Recipe

Program Compliance: Nut-free, Egg-free, GAPS
Prep Time: 10 minutes
Total Time: 1 hour 15 minutes
Yield: 5 servings

• 3 large eggplants (about 3 pounds)
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons salted butter
• 1 small onion chopped
• 4 cloves garlic, minced
• 1 pound hot Italian sausage, removed from casings if using links
• 1 (28-ounce) can diced tomatoes with juice
• 2 tablespoons Italian seasoning plus additional for garnish
• 1 teaspoon fine sea salt
• ¼ teaspoon ground black pepper

1. Cut the eggplants in half along their length. Using a spoon or small knife, carve out the center of five of the eggplant halves, leaving at least a 1-inch “wall” on all sides. Place the five hollowed-out eggplants in a baking dish, cut-side facing up. Drizzle the tops with the olive oil and set aside.
2. Melt the butter in a large frying pan over high heat. Once melted, add the chopped onion, reduce the heat to medium, and cook for 10 minutes, or until golden brown. Add the garlic and cook for an additional 4 minutes, or until fragrant. Add the Italian sausage and, using a spoon or spatula to break it up into pieces, cook until browned and starting to become crispy.
3. While the sausage is cooking, cut the sixth eggplant half into ½-inch cubes. When the sausage is finished cooking, add the eggplant, stir, and cook for at least 5 minutes, or until the eggplant softens. Add the tomatoes, Italian seasoning, salt, and black pepper. Stir to combine and bring to a simmer, then remove from the heat.
4. Preheat the oven to 350ºF. Spoon an equal amount of the sausage filling into each eggplant boat. Sprinkle the top with additional Italian seasoning and bake at for 45 minutes, or until the thickest part of the eggplant is easily pierced with a fork.
5. Enjoy warm!

• Leftovers will keep refrigerated for up to 5 days. This dish also freezes really well if you wrap each stuffed eggplant individually.
• Reheat in either the microwave for 4 to 5 minutes or in a preheated 350ºF oven for 20 minutes.

Approximate Calories & Macro Breakdown (based on 1 of 5 servings):
Calories: 387; Protein: 18 g; Fat: 25 g; Carbohydrates: 25 g



Cassy Joy Garcia - World's Greatest Food Fight Paleo and Vegan ExpertsCassy Joy Garcia – Fed and Fit

Cassy Joy Garcia is on a mission to empower healthy lifestyle transformations through clear nutrition science and delicious Paleo-friendly foods. She has over 200 of healthy gluten-free and Paleo recipes on her website, her healthy living podcast “Fed+Fit” in iTunes, and her nutrition+fitness challenge.



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