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These sausage stuffed eggplant bowls are as tasty as they are fun to eat. Velvety eggplant and spicy sausage topped with cheese. 

Sausage Stuffed Eggplant Bowls

These sausage stuffed eggplant bowls are as tasty as they are fun to eat. Velvety eggplant and spicy sausage topped with cheese.
Course Main Course
Cuisine Italian
Keyword eggplant, sausage, stuffed
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2
Calories 578 kcal
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 1 large eggplant
  • 1 cup cauliflower rice
  • 3 Italian sausage links with casings off
  • 1 tablespoon oil
  • 1 teaspoon crushed garlic
  • ¼ cup chopped sundries tomatoes
  • ¼ teaspoon salt
  • teaspoon pepper
  • 2 slices provolone cheese

Instructions

  1. Preheat oven to 350 degree F.
  2. Cut the eggplant in half and then cut the two ends so the eggplant can stand nicely on a cookie sheet.
  3. Using a melon ball scoop, scoop out the insides and sed aside.
  4. In a large saute pan, add the oil and sausage and try to crumble into small pieces. Add the tomatoes, cauliflower, garlic, salt, pepper, and the insides of the eggplant.
  5. Saute mixture until meat is just cooked and the eggplant has softened, 10 minutes.
  6. Stuff the eggplant with the meat mixture and top with a slice of cheese.
  7. Bake for 25- 30 minutes until the eggplant is nice and soft.
  8. Serve immediately.

Recipe Notes

The nutritional information for 1 serving is: 

578 cals /  30.6g fat / 23.2g carbs / 10g fiber / 22.5g protein = 13.2g net carbs