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Eggplant Alla Romano Recipe

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This recipe for Eggplant Alla Romano is from Weisenhorn Family Heritage 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:  
1 medium eggplant, halved
1/2 pound turkey Italian sausage
1 tablespoon oil
1/4 cup onion, CHOPPED
1 clove garlic, MINCED
1/2 teaspoon oregano
1/2 teaspoon basil
6 fluid ounces canned tomatoes
salt
pepper
1/2 cup provolone cheese, GRATED
1/3 cup bread crumbs
1 tablespoon margarine
1/2 teaspoon oregano
Directions:
Directions:
Cut eggplant in half lengthwise. Remove pulp, leaving 1/4" border and chop. Remove casing from sausage and cook in skillet, removing with slotted spoon. Add oil to drippings. Add chopped eggplant, onion and garlic; saute until soft. Add spices and tomatoes. Simmer uncovered until thick (15 min) stir in sausage and provolone cheese. Spoon into eggplant shells. Place in large roasting pan with small amount of hot water. Cover with foil. Bake at 375 for 20 min. Combine bread crumbs, butter and oregano. Remove foil and top eggplant with crumbs. Bake uncovered for another 20 minutes
Number Of Servings:
Number Of Servings:
4

 

 

 

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