Sausage Stuffed Eggplant
I have been living between two homes for the past month or so. Our new home is just about completed, but we still have a few permits to pass before we can officially move in. So, I am at the new house bright and early every morning, caring for my goats and chickens. My husband and I then spent most of the day unpacking boxes that we had in storage both here in Florida and up in Michigan before heading back to the condo to sleep. On the bright side, by the time we get the official okay to move in, all of the boxes meant to come in the house will be unpacked and put away.
With my long days getting the new house ready, I haven’t been cooking much at home. I have made a few tasty meals worth repeating though, including this sausage-stuffed eggplant dish. These eggplant boats are very hearty to serve as an entree, along with some crusty Italian bread and a big mixed salad. I chose medium to large eggplants, but you could also adapt this recipe to small eggplants and serve them as an appetizer if you prefer. When choosing eggplants, look for firm, unblemished skin.
Buon Appetito!
Deborah Mele
Sausage Stuffed Eggplant
Tasty sausage stuffed eggplants make a great weekly entree.
Ingredients
- 2 Medium Eggplants (About 12 Ounces Each)
- 3 Tablespoons Olive Oil
- 4 Italian Sausage Links (Mild or Spicy), Meat Removed From Casings
- 1 Small Onion, Diced
- 3 Garlic Cloves, Minced
- 1 1/2 Cups Chopped Canned Tomatoes
- 1 1/2 Tablespoons finely Chopped Fresh Basil
- Salt & Pepper To Taste
- 1/2 Cup Grated Pecorino Romano Cheese
- 1 Cup Shredded Mozzarella Cheese
Instructions
- Preheat oven to 400 degrees F.
- Bring a large pot of water to boil.
- Half the eggplants lengthwise.
- Use a sharp knife or melon baller to scoop out the flesh, leaving a 1/2 inch border all around to create a shell.
- Finely chop the eggplant flesh.
- Drop the eggplant shells into the boiling water, after 3 minutes, use a slotted spoon to remove the eggplant to paper towels to drain.
- In a large frying pan, heat the olive oil, then add the onion.
- Cook 4 minutes until translucent.
- Add the sausage meat, and continue to cook, breaking the meat up with two forks as it cooks.
- Add the garlic and chopped eggplant, and continue to cook for 4 minutes, stirring often.
- Add a cup of the tomatoes, basil, salt and pepper, and stir to mix well.
- Cook for another 2 to 3 minutes.
- Smear the remaining half cup of tomatoes into the bottom of an oven proof casserole dish.
- Place the eggplant shells cut side up on top of the sauce.
- Divide the sausage mixture evenly between the four eggplant shells.
- Sprinkle tops with grated Pecorino Romano, then shredded mozzarella.
- Cover with foil and bake 20 minutes.
- Remove foil and bake until lightly browned and bubbly.
- Serve and enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 639Total Fat: 42gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 93mgSodium: 1048mgCarbohydrates: 35gFiber: 9gSugar: 14gProtein: 34g
