Chorizo sausage, fresh mozzarella pearls, spicy marinara: all stuffed into an eggplant shell and topped with melted Parmesan. Perfect on its own, or served with a side of pasta.
Be sure to use medium sized eggplant. The skin on large eggplant is too thick to eat unless cooked for much longer than this recipe.
I love chorizo sausage in this, but you could also use a mild or spicy Italian sausage. I also use a spicy marinara sauce (like Arrabiata), but you can use whatever your family prefers.
Chorizo Stuffed Eggplant Parmesan
3 medium eggplant (do NOT use large eggplant)
2 cups marinara sauce (I use a spicy variety, like Arrabiata)
Olive oil cooking spray
salt & pepper
1 lb chorizo sausage
1 onion, chopped
2 cloves garlic, minced
2 tsp Italian seasoning
½ tsp kosher salt
¼ tsp fresh ground pepper
8 oz fresh mini mozzarella pearls (or ½” cubes)
1 cup fresh grated Parmesan
Preheat oven to 375°F.
Cut eggplant in half lengthwise. Use a tablespoon-sized measuring spoon to hollow out centers of eggplant halves (don’t discard eggplant insides). Spread about 1 cup of marinara sauce in the bottom of a 9×13” baking dish. Place eggplant halves in the baking pan. Spray the eggplant halves with olive oil cooking spray (or brush lightly with olive oil) and sprinkle with salt and pepper. Coarsely chop eggplant insides and set aside.
In a large skillet, cook chorizo over medium-high heat until browned; drain grease (place chorizo in a paper towel lined bowl to remove excess grease). Return chorizo to the skillet with the chopped eggplant, onion, and garlic. Stir in Italian seasoning, salt, and pepper. Cook until eggplant is soft, about 5-7 minutes. Remove skillet from heat.
Add the mozzarella pearls to the sausage mixture in the skillet and stir gently. Quickly (before the cheese melts) spoon mixture evenly into the 6 eggplant halves. Top the filled eggplant boats with remaining marinara sauce.
Bake, uncovered, for 30 minutes. Sprinkle with fresh Parmesan and bake for an additional 15 minutes.