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Stuffed Eggplant Recipe

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This recipe for Stuffed Eggplant is from The Bambrey Family Cookbook Project, 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.
1 eggplant, halved lengthwise salt and pepper to taste .
2.
1/2 cup olive oil, divided
3.
1 lb ground sweet Italian sausage, casings removed.

3.
2 cloves garlic, chopped
4.
2 tablespoons chopped fresh parsley
5.
1/2 cup white wine
6.
2 cups Italian seasoned bread crumbs
7.
1/2 cup grated Parmesan cheese, divide
Directions:
Directions:
Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
07-31-16 I did not have sausage, so i used ground beef

 

 

 

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