Baked Eggplant with Sausage

Recipe by Food & Wine Editors

Ingredients

•    7 tbsp olive oil, divided
•    1.5 cups fresh breadcrumbs
•    2 tsp lemon zest (from 1 lemon)
•    1.34 tsp kosher salt, divided
•    3 small eggplants
•    630 g Italian sausage, casing removed
•    1 cup yellow onion, chopped (from 1 small onion)
•    450 g plum tomatoes, seeded and roughly chopped
•    3 cloves garlic, finely chopped
•    1/2 tsp black pepper
•    225 g Feta cheese, crumbled (about 2 cups), plus more for garnish
•    1 large egg, lightly beaten
•    2 tbsp plus 2 tsp chopped fresh oregano, divided
•    2 tbsp plus 2 tsp chopped fresh mint, divided
•    2 tbsp plus 2 tsp chopped fresh flat-leaf parsley, divided
• 1 tbsp red wine vinegar
•    1 cup jarred marinara sauce

Method

Heat 3 tbsp olive oil in a large skillet over medium. Add breadcrumbs and cook, stirring occasionally, until golden brown, 5 to 6 minutes. Remove from heat. Stir in lemon zest and 1/4 tsp salt; set aside.

Cut eggplants in half lengthwise. Scoop out pulp, leaving a 1/4” shell. Chop pulp into 1/2” cubes. Sprinkle eggplant shells with 1 tsp salt, and invert onto a clean, dry towel. Let stand 30 minutes to drain.

Pre-heat broiler to high with oven rack 5 to 6” from heat.

Pat eggplant shells dry, and brush with 1 tbsp oil. Place eggplant shells, cut side up, on a baking sheet, and broil just until tender, about 5 minutes. Remove from oven, and reduce oven temperature to 190.5° C.

Heat 1 tbsp oil in a large skillet over medium-high. Add sausage, and cook, stirring often with a wooden spoon to break up large pieces, until sausage is browned, 7 to 8 minutes.

Using a slotted spoon, transfer sausage to a bowl lined with paper towels. Reserve drippings in the skillet.

Heat remaining 2 tbsp oil in the skillet over medium-high. Cook reserved eggplant cubes in hot oil, stirring occasionally, until lightly browned, 2 to 3 minutes.

Add onion, and cook, stirring occasionally, until just tender, 2 to 3 minutes.

Add tomatoes, garlic, pepper, and remaining 1/2 tsp salt, and cook, stirring occasionally, until tender, 2 to 3 minutes.

Transfer tomato mixture to a large bowl. Add sausage, Feta, 1/2 cup breadcrumb mixture, egg, 2 tbsp oregano, 2 tbsp mint, 2 tbsp parsley and vinegar; toss until combined. Divide mixture evenly among eggplant shells. Top evenly with remaining breadcrumb mixture, and place stuffed eggplants in a single layer in a 13x9” baking dish.

Bake at 190.5° C until filling is golden and bubbly, 25 to 30 minutes.

Meanwhile, stir together marinara sauce, remaining 2 tsp oregano, remaining 2 tsp mint and remaining 2 tsp parsley in a small saucepan.

Heat over low just until warmed through, about 5 minutes.

Drizzle over baked stuffed eggplant just before serving.

Sprinkle with additional Feta, if desired.