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Stuffed Eggplant Recipe

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This recipe for Stuffed Eggplant, by , is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brenda Zogg
Added: Saturday, August 29, 2009


12 oz. bulk pork sausage
2 med. eggplants
1/4 cup olive oil
2 cups sliced fresh mushrooms
1 cup chopped bell pepper
1 cup chopped onion
1 clove minced garlic
1 cup bread crumbs
1/2 cup parmesan cheese
1 tsp. dried basil
1/8 tsp. salt
1/8 tsp. pepper
1 cup mozzarella cheese

Heat oven to 350. In med. skillet brown sausage and drain off fat. Set aside. Cut eggplants in half lengthwise. Remove all but 1/4 inch lining of pulp. In the same skillet heat oil and add eggplant pulp (which has been cubed), mushrooms, pepper, onion and garlic. Cook for 4-5 minutes or until veggies are tender. In bowl combine all of the ingredients except the mozzarella. Place eggplant halves in a 9 x 13 pan and spoon filling into shells. Sprinkle with the mozzarella and bake for 40-45 minutes or until the shells are fork tender.




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