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| STUFFED EGGPLANT | |
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2-3 eggplants 1 lb. bulk sausage 1 lg. onion, chopped 1 med. bell pepper, chopped 1 can tomato sauce 1-1 1/2 c. Italian bread crumbs 1/2 c. Parmesan cheese Mozzarella cheese (grated) Wash eggplant; cut in 1/2 lengthwise. Scoop out the insides leaving about 1/2 to 3/4 inch of eggplant around the sides. Set these aside. Chop up the eggplant that you scooped out and set aside. Crumble sausage in frying pan, fry until done. Drain off grease. Combine chopped eggplant, sausage, chopped onion and chopped bell pepper in frying pan and cook together approximately 15 minutes. Drain again. Mix the eggplant mixture, Parmesan cheese and bread crumbs together. Stuff the eggplant shells with the sausage mixture and place in casserole dish. Top with tomato sauce and Mozzarella cheese. Bake at 300 degrees approximately 30-35 minutes. | |
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recipe reviews #152744
Don Stegemoller (United States) says:
Followed recipe. Pretty good. I will either par boil or pre bake the eggplant shells next time to increase tenderness. They were too tough. I will also add some garlic and onion powder and Italian seasoning to the tomato sauce or just use a good marinara sauce.
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