stuffed eggplant

Ingredients

• Servings: 4
• 1 eggplant, halved lengthwise
• salt and pepper to taste
• 1/2 cup olive oil, divided
• 1 pound sweet italian sausage, casings removed
• 2 cloves garlic, chopped
• 2 tablespoons chopped fresh parsley
• 1/2 cup white
• 2 cups italian seasoned bread crumbs
• 1/2 cup grated parmesan cheese, divided

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). scoop out the flesh of the eggplant, chop, and reserve. season shells with salt and pepper, and coat with some olive oil; set aside.
• heat 1/4 cup olive oil in a large, deep skillet over medium high heat. saute sausage and garlic until sausage is evenly brown. stir in the reserved chopped eggplant. season with parsley, salt and pepper. pour in , and cook 5 minutes. mix in the bread crumbs and 1/4 cup parmesan cheese. if mixture is dry, stir in more olive oil. stuff mixture into eggplant shells, and sprinkle top with remaining parmesan cheese.
• bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.