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Sausage Stuffed Eggplant

  • Writer: Joe Centineo
    Joe Centineo
  • Feb 15, 2016
  • 1 min read

Ingredients

  • 2 Italian Sausages - removed from casing

  • 4 Mini Eggplant

  • ½ Onion

  • 2 Cloves Garlic

  • 2 Cups of Tomato Sauce

  • Shredded Mozzarella Cheese

  • ¼ Cup Parmesan Cheese

  • Olive Oil

  • Breadcrumb

  • Salt & Pepper

  • Parsley

  • 1 Egg

Directions

  1. Cut eggplants in half long ways. With a spoon, scoop out the insides of the eggplant leaving enough to allow it to hold its shape. Keep the eggplant guts for later.

  2. Add a little oil to a frying pan. Add onions, garlic and sausage meat, breaking it up as you add it to the pan. Cook until sausage is no longer pink.

  3. Add in eggplant guts and cook until eggplant is soft. When done place into bowl.

  4. Add breadcrumb until mixture becomes dry.

  5. Add 1 egg, salt, pepper, parsley and Parmesan cheese to taste.

  6. Take eggplant shells and fill with sausage mixture. Top with sauce and sprinkle with mozzarella cheese.

  7. Place in oven @ 375° for 30 minutes or until eggplant shells are cooked.

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