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Sausage Stuffed Eggplant Recipe

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This recipe for Sausage Stuffed Eggplant is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º 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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