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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Please note that this isn't a vegetarian dish...but it's still a great use of eggplant! ;) Ingredients:
2lb italian sausage, ground |
4 eggplant |
1/2 cup olive oil |
16oz fresh mushrooms, sliced |
2 bell peppers, chopped |
1 large onion, chopped |
5-6 cloves garlic, chopped |
2 cups italian bread crumbs |
1 cup fresh parmesan cheese, shredded or grated |
1t italian seasoning |
2 cups mozzarella or italian blend cheese |
salt and pepper to taste |
Directions:
1. In large skillet, brown sausage for about 5 minutes. Drain leaving a small bit of grease in the pan.
2. Slice eggplant in half, remove and chop meat, but make sure to leave some meat in the shell so it holds up to cooking.
3. In same skillet add small amount of olive oil to grease and add eggplant meat, mushrooms, bell pepper, onion and garlic and cook until just tender, about 5 minutes.
4. Add bread crumbs, Parmesan cheese, Italian seasoning, salt and pepper to vegetables and mix to combine.
5. Place eggplant shells in jelly roll or large glass baking dish, lightly sprayed, and spoon stuffing mixture into each shell.
6. Top each with shredded cheese.
7. Bake for about 45 minutes at 350 until eggplant is fork tender.
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