![Baked Stuffed Eggplant with Italian Sausage](https://cdn.statically.io/img/www.foodandwine.com/thmb/qX236ZNP5D-q4TT85I-S-AuF02s=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/0895_191203_dupree_fw_seo_bakedstuffedeggplant_16352-4f71168c25ba4bafabc21c2ebb08848e.jpg)
Ingredients
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7 tablespoons olive oil, divided
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1 1/2 cups fresh breadcrumbs
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2 teaspoons lemon zest (from 1 lemon)
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1 3/4 teaspoons kosher salt, divided
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3 small eggplants (about 1 1/2 pounds)
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1/4 pound Italian sausage, casing removed
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1 cup chopped yellow onion (from 1 small onion)
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1 pound plum tomatoes, seeded and roughly chopped (about 1 3/4 cups)
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3 garlic cloves, finely chopped
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1/2 teaspoon black pepper
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8 ounces feta cheese, crumbled (about 2 cups), plus more for garnish
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1 large egg, lightly beaten
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2 tablespoons plus 2 teaspoons chopped fresh oregano, divided
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2 tablespoons plus 2 teaspoons chopped fresh mint, divided
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2 tablespoons plus 2 teaspoons chopped fresh flat-leaf parsley, divided
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1 tablespoon red wine vinegar
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1 cup jarred marinara sauce
Directions
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Heat 3 tablespoons 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 teaspoon salt; set aside.
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Cut eggplants in half lengthwise. Scoop out pulp, leaving a 1/4-inch shell. Chop pulp into 1/2-inch cubes. Sprinkle eggplant shells with 1 teaspoon salt, and invert onto a clean, dry towel. Let stand 30 minutes to drain.
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Preheat broiler to high with oven rack 5 to 6 inches from heat. Pat eggplant shells dry, and brush with 1 tablespoon 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 375°F.
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Heat 1 tablespoon 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 skillet.
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Heat remaining 2 tablespoons oil in 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 teaspoon salt, and cook, stirring occasionally, until tender, 2 to 3 minutes.
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Transfer tomato mixture to a large bowl. Add sausage, feta, 1/2 cup breadcrumb mixture, egg, 2 tablespoons oregano, 2 tablespoons mint, 2 tablespoons 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 13- x 9-inch baking dish. Bake at 375°F until filling is golden and bubbly, 25 to 30 minutes.
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Meanwhile, stir together marinara sauce, remaining 2 teaspoons oregano, remaining 2 teaspoons mint, and remaining 2 teaspoons 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.