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Sausage Stuffed Eggplant Recipe

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

Contributor:  
Contributor:  
Lori Graff
Added: Sunday, September 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 Medium Eggplant
1 lb. Hot Bulk Sausage
1 Large Onion (Chopped)
1 Medium Green Bell Pepper (Chopped)
16 oz. Can Tomatoes (Undrain / Coarse Chopped)
1 Egg (Slightly Beaten)
1 c. Shredded Cheddar Cheese

Directions:
Directions:
Cut eggplant in half lengthwise; scoop out pulp, leaving 1/4" shell. Chop pulp and set aside. Cook sausage in a large skillet until browned, stirring to crumble; drain off excess drippings. Add chopped eggplant, onion, green pepper and tomatoes; until until most of the liquid evaporates, stirring often. Gradually stir about 1/4 of the sausage mixture into egg. Add back to remaining sausage mixture, stirring constantly. Stir in cheese. Stuff shells with sausage mixture; place in a 13X9x2' baking dish. Add water to 1/2' depth; cover and bake at 350 for 30 minutes.

Personal Notes:
Personal Notes:
I just put the mixture into a casserole dish and throw the eggplant shells away.

 

 

 

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