I’ve never liked egg plant, let’s start there. I’ve always wanted to like it, as it is a beautiful fruit. So, what I did was this…
Jump to RecipeStuffed Eggplant
Recipe by Ed Moore
Course: DinnerCuisine: ItalianDifficulty: Medium
Servings
2
servingsPrep time
30
minutesCooking time
50
minutesCalories
380
kcalHere’s a short description
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Ingredients
1 large 1 eggplant
3 tbsp 3 extra-virgin olive oil
1/2 tsp 1/2 sea salt
1/4 tsp 1/4 black pepper
1/2 lb 1/2 Italian sausage
1 small 1 onion, diced (about 1 cup)
1 small 1 red pepper, diced (about 1 cup)
3 each 3 garlic cloves, finely chopped
1/2 cup 1/2 fresh parsley, finely chopped
1/2 cup 1/2 fresh basil leaves, finely chopped
1 1/4 cups 1 1/4 romano cheese, grated
1/2 cup 1/2 Panko bread crumbs
1 each 1 egg
2 small 2 tomatoes, chopped
Directions
- Gather ingredients. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil
- Cut around the edge of the flesh in each eggplant half using a sharp paring knife, leaving a 1/4-inch border. Scoop out flesh using a spoon, leaving 1/4-inch-thick shell; reserve flesh and chop into bite-size pieces
- Brush shells with 2 tablespoons olive oil and season with salt and pepper; set aside
- Heat remaining 1 tablespoon olive oil in a large, deep skillet over medium high heat. Add sausage, onion, mushrooms, and garlic; cook and stir until sausage is evenly brown. Stir in reserved chopped eggplant and basil. Add pasta sauce; cook and stir for 5 minutes. Mix in 1/2 cup of panko and 1/4 cup Parmesan cheese
- Stuff mixture into eggplant shells. Combine remaining panko and cheese in a small bowl; sprinkle over stuffing
- Stuff the shells and sprinkle the remaining cheese and panko over the top
- Bake in preheated oven until eggplant is tender, 45 to 50 minutes
- Remove from oven and serve.
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