Recipes that are all gluten & dairy free

Sausage and Mushroom Stuffed Eggplant


Recipe by

  • 1 large eggplant, cut in half lengthwise
  • 1/2 lb mushrooms, sliced
  • 1/2 lb pork sausage
  • 1 medium tomato, diced
  • 5-6 basil leaves, chopped
  • 2 cups kale or spinach
  • 2 tbsp parsley, chopped
  • sea salt, to taste
  • black pepper, to taste
  • 1 clove garlic, halved
  • 1 tbsp coconut oil
  • Optional diced bell peppers to top
  • Preheat oven to 375 degrees.
  • Scoop out the middle of the eggplant and set aside.
  • Salt the eggplant "boats", place in a baking dish covered with foil, and bake for 20 minutes.
  • Meanwhile, dice the eggplant that was scooped out.
  • Heat coconut oil in a large saucepan over medium heat and add the garlic.
  • Crumble the sausage into the pan and saute until browned.
  • Add the mushrooms, tomatoes and diced eggplant.
  • Cook for five minutes, then add the greens and continue to cook until the greens are wilted.
  • Remove from heat and add the basil and parsley.
  • Season with sea salt and pepper.
  • Stuff the eggplant boats with the filling.
  • Lower the oven to 350 degrees and cook for 10 minutes.

Serving Size
2 servings

Posted To: Entree