Balsamic and Sausage Stuffed Eggplants

6 servings
1 hr 20 min

I don't know if it's because it is almost fall or what, but recently I have been obsessed with balsamic vinegar flavored things. I add it to pretty much everything and these stuffed eggplants are no exception. I'll be honest, this is a recipe I came up with using the leftover ingredients in my fridge and it ended up being more delicious than I thought it would turn out!

I have never been a huge fan of eggplant but for some reason decided to buy some during my last grocery trip. Let me tell you - it paid off!

For similar nutritious and delicious recipes like this follow me on my Instagram @nutritiousnicole_rdn

Topped with balsamic glaze

Balsamic and Sausage Stuffed Eggplants
Recipe details
  • 6  servings
  • Prep time: 20 Minutes Cook time: 1 Hours Total time: 1 hr 20 min
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Balsamic and Sausage Stuffed Eggplant
  • 3 medium sized eggplants, cut in half
  • 1 lb Italian sausage
  • 1 red bell pepper, chopped
  • 1 cup kale, chopped
  • 1/2 cup broccoli, diced
  • 1 red onion
  • 4 tbsp olive oil
  • 1 tbsp honey
  • 14 oz canned tomatoes
  • 1 tbsp Italian seasoning
  • 1 cup ricotta cheese
  • 1/4 cup pesto
  • 2 1/2 tbsp balsamic vinegar
  • 6 thin slices of mozzarella
  • (optional) 1/2 cup fresh chopped basil
  • (optional) 1 tbsp balsamic glaze
Balsamic and Sausage Stuffed Eggplant
Preheat oven to 425 degrees F
Rub 1 tbsp olive oil and salt/pepper over eggplant on the flesh side
Place in oven flesh side down for 30-35 minutes
Meanwhile in a medium sized skillet, saute italian sausage with 1 tbsp olive oil for 3-5 minutes until brown
Set sausage aside and in the same pan, saute red pepper, kale, and broccoli until softened
Place sauteed items aside
In the same pan, saute the red onion with 1 tbsp olive oil, honey, and 1 tbsp balsamic vinegar until caramelized then add back in other sauteed vegetables and Italian sausage then add canned tomatoes, 1/2 tbsp balsamic vinegar, and Italian seasoning
Set aside tomato + sausage mixture
In a small mixing bowl, mix ricotta cheese, pesto, and 1 tbsp balsamic vinegar
Once eggplants are done, stuff with tomato + sausage mixture then layer on top the cheese pesto mixture. Place mozzarella slices on for the top mixture
Place back in oven for 10-15 minutes
Serve with freshly chopped basil and tomatoes and a drizzle of balsamic glaze
  • You can make the mixture ahead of time to save time on cooking and layer the eggplants the day of for optimum freshness
  • Substitute spicy Italian sausage if you prefer more of a kick
  • Layer with different cheeses if you prefer