Stuffed Eggplant (Aubergine) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Delicious stuffed eggplant. Ingredients:
12 ounces bulk pork sausage |
2 medium eggplants |
1/4 cup olive oil |
2 cups mushrooms, sliced (8 oz) |
1 green pepper, chopped (1 cup) |
1 onion, chopped (1/2 cup) |
1 tablespoon garlic, minced |
1 cup breadcrumbs |
1/2 cup parmesan cheese, grated |
1 teaspoon dried basil leaves |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup mozzarella cheese, shredded (4 oz) |
Directions:
1. Heat oven to 350.
2. In 10-inch skillet cook sausage over medium heat, until browned; drain off fat and set aside.
3. Cut eggplants in half lengthwise. Remove and cube pulp, leaving 1/4-inch shell.
4. In skillet heat oil; add eggplant pulp, mushrooms, green pepper, onion and garlic. Cook over medium heat until tender (5 minutes).
5. In seperate bowl combine cooked vegetables, bread crumbs, Parmesan cheese, basil, salt and pepper.
6. Place eggplant shells in 13x9 baking pan. Spoon mixture into shells and sprinkle with Mozzarella cheese.
7. Bake 40-45 minutes until fork tender.
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