A wonderful tasting dish, eggplant can be used for many dishes , usually I egg and breadcrumb coat slices and either fry or bake them. This recipe cuts the prep time considerably. Easily modifiable.
Ingredients: (in addition to the eggplant)
- breadcrumbs, course or a panko type is favorable
- diced onion
- egg
- sausage links
Simply slice the eggplant horizontally. I usually peel off some of the skin leaving some. Lay on a baking sheet ,cut side up, brush with olive oil. Bake for about 20 minutes at a moderate heat. ~350 degrees Fahrenheit.
While the eggplant is cooking, brown then diced Italian sausage, set aside, saute diced onions.
Now that the eggplant is baked with a wide spoon or spatula, scoop out the eggplant carefully leaving the shell intact. In a bowl measured by eye, add some bread crumbs, the soft eggplant, sausage, egg(s) , diced onion and seasoning as desired. I found that the sausage addded considerable flavor so I went light on the seasonings.
Mix and return the stuffing mixture to the shells, drizzle with olive oil and return to the oven , again baking till done about 20 minutes at 350 degrees.
Remove from oven, let cool and slice, possible to serve with a tomato sauce also. A very tasty meal and not overly filling.
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