Sausage-stuffed Eggplant By Tanya Belt
From gaspesiangal 9 years ago
- 1 hour and 15 minute to make
- Serves 2
My review: This was AMAZING!!!! I used two med. sized eggplants and three Italian sausage links that I had made . I knew that the sausages were really spicy so I didn't add the additional spices. I scored the eggplants and cooked them for 20 mins @350. Read more They came out of the skin fairly easily, once cooled, using a grapefruit spoon. I browned the meat per instructions but added an onion and a large clove of garlic, one can never have too much onion and garlic. I also added diced mushrooms that needed to be used up. Because of dietary restrictions I didn't top with cheese. My husband, who is usually fairly quiet while eating, kept say "this is really good". The pasta sauce was a simple marinara that I made the day before so the flavours would meld. Top notch recipe that I know will be requested again and again. Thanks so much Tanya, I would give this recipe ten stars if I could. See less
Ingredients
- 1 (1 1/2 pound) eggplant, halved lengthwise shopping list
- 1 tablespoon olive oil shopping list
- 1/2 pound bulk Italian sausage shopping list
- 1/4 teaspoon garlic powder shopping list
- 1/4 teaspoon dried Italian seasoning shopping list
- 1/8 teaspoon black pepper shopping list
- 2 tablespoons dry bread crumbs shopping list
- 2 cups spaghetti sauce, divided shopping list
- 1 cup mozzarella cheese, divided shopping list
- 1 egg, beaten shopping list
How to make it
- Preheat oven to 400 degrees F (200 degrees C).
- Brush cut sides of eggplant with olive oil and place, cut-side up onto a baking sheet. Roast in preheated oven for 30 minutes, then remove and allow to cool slightly.
- Meanwhile, brown the Italian sausage in a skillet over medium-high heat; drain off the grease. Place into a mixing bowl, and season with garlic powder, Italian seasoning, and pepper. Stir in bread crumbs, 1/2 cup of spaghetti sauce, 1/2 cup of mozzarella cheese, and the beaten egg; mix well.
- Once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1/2-inch of the skin to create a shell. Roughly chop the eggplant meat, and fold into the sausage mixture. Divide evenly among the two eggplant shells, and sprinkle with remaining mozzarella cheese.
- Bake in preheated oven until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes. While the eggplant is baking, warm the remaining spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.
Reviews & Comments 0
-
All Comments
-
Your Comments