"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Stuffed Eggplants Recipe

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This recipe for Stuffed Eggplants, by , is from Mia Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marianne
Added: Thursday, April 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 large eggplants
3/4 pound of hot or sweet Italian sausage, removed from casings
1 diced red pepper
1 diced onion
1 cup diced mushrooms
2 cloves fresh garlic diced
salt
pepper
grated cheese, about ¾ cup (Locatelli)

Directions:
Directions:
©
Preheat oven to 375
grease bottom of lasagna pan with evoo
slice eggplants in half length wise and hollow out meat---brush insides of eggplant with olive oil and set aside
chop eggplant and mix with all other ingredients except locatelli
Saute in about 3 tblsp of olive oil—about 8-10 minutes---till sausage is browned
Mixture will be liquidy---add enough cheese and breadcrumbs to make a “paste”
Stuff paste in eggplant boats
top with shredded mozzarella
Bake uncovered for 35-40 minutes
slice in lengthwise pieces---serve warm

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
This is a great dish to serve at a party. Makes an awesome presentation and no one will know how easy it is to "whip up"

 

 

 

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