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 Time15minutes
Cook Time30minutes
Total Time45minutes
Servings2
Calories578kcal
AuthorDenise Wright (MyLifeCookbook.com)
Ingredients
1large eggplant
1cupcauliflower rice
3Italian sausage links with casings off
1tablespoonoil
1teaspoon crushed garlic
¼cupchopped sundries tomatoes
¼teaspoonsalt
⅛teaspoonpepper
2slicesprovolone cheese
Instructions
Preheat oven to 350 degree F.
Cut the eggplant in half and then cut the two ends so the eggplant can stand nicely on a cookie sheet.
Using a melon ball scoop, scoop out the insides and sed aside.
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.
Saute mixture until meat is just cooked and the eggplant has softened, 10 minutes.
Stuff the eggplant with the meat mixture and top with a slice of cheese.
Bake for 25- 30 minutes until the eggplant is nice and soft.
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