Ingredients

• 1 , 1½ pound
• 3 tablespoons olive oil , divided
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 0.5 pounds sweet Italian sausage , casings removed
• 1 cup chopped onion
• 1 cup sliced fresh mushrooms
• 4 cloves garlic , minced
• 2 tablespoons chopped fresh basil
• 1 cup tomato-basil pasta sauce
• 0.75 cups Italian seasoned panko bread crumbs , divided
• 0.5 cups grated Parmesan cheese , divided

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.
2. 2 Cut around the edge of the flesh in each eggplant half using a sharp paring knife, leaving a 1/2-inch border. Scoop out flesh using a spoon, leaving 1/2-inch-thick shell; reserve flesh and chop into bite-size pieces.
3. 3 Brush shells with 2 tablespoons olive oil and season with salt and pepper; set aside.
4. 4 Heat remaining 1 tablespoon olive oil in a large, deep skillet over medium high heat. Add sausage, onion, mushrooms, and garlic; cook and stir until sausage is evenly brown. Stir in reserved chopped eggplant and basil. Add pasta sauce; cook and stir for 5 minutes. Mix in 1/2 cup of panko and 1/4 cup Parmesan cheese.
5. 5 Stuff mixture into eggplant shells. Combine remaining panko and cheese in a small bowl; sprinkle over stuffing.
6. 6 Bake in the preheated oven until eggplant is tender, 45 to 50 minutes.

Nutrition per serving