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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Stuffed Eggplant Recipe

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This recipe for Stuffed Eggplant is from The Sensational A - Z 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 eggplant, halved lengthwise
salt and pepper to taste
½ cup of olive oil, divided
1 pound of sweet Italian sausage, casings removed
2 cloves of garlic, chopped
2 tablespoons of fresh parsley, chopped
½ cup of white wine
2 cups of Italian seasoned breadcrumbs
½ cup of grated Parmesan cheese, divided
Directions:
Directions:
Preheat oven to 350º F.

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. Sauté 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 breadcrumbs 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 servings
Preparation Time:
Preparation Time:
1 hour

 

 

 

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