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Low Carb Pizza-Stuffed Eggplants


If you love pizza but don't care for the carbs you have to try this Low Carb Pizza-Stuffed Eggplant, it's mmm mm good!

Recipe from George Stella’s “Still Livin’ Low Carb” cookbook

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Rate this recipe 4.3/5 (39 Votes)


  • 2 medium eggplants
  • 1 pound Italian sausage, casings removed
  • 1 ⁄2 cup diced red onion
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 cup sliced button mushrooms
  • 1 (15-ounce) can tomato sauce
  • 1 ⁄2 cup black olives, chopped
  • 1 tablespoon Italian seasoning
  • 2 cups mozzarella cheese


Servings 4
Preparation time 20mins
Cooking time 55mins
Adapted from


Step 1

Preheat the oven to 350°F.

Cut the ends off of the eggplants and then slice in half lengthwise. Scoop all but 1⁄2-inch of the eggplant meat from the eggplant halves, leaving empty shells, and then dice and reserve the scooped eggplant. Place the empty eggplant shells in a 13x9 baking dish.

Place the Italian sausage, onion, and garlic in a large skillet over medium-high heat and cook, crumbling the sausage, until browned.

Add the reserved eggplant flesh, bell pepper and mushrooms to the skillet and sauté an additional 3 minutes before draining well.

Stir in tomato sauce, olives, and Italian seasoning, and bring up to a simmer. Let simmer 5 minutes.

Sprinkle 1⁄2 of the mozzarella cheese evenly over the inside of the eggplant shells and then top with an equal amount of the cooked sausage mixture.

Top the stuffed eggplants with the remaining mozzarella cheese and bake 30 to 35 minutes. Let cool 5 minutes before serving.

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