Savory ~ Superb ~ Stuffed Eggplant - Cassies

Cassie *

By
@1lovetocook1x

This dish is absolutely delicious! Hearty enough to serve alone ~ The flavors were fantastic...Serve with a glass of your favorite wine and you will have one fantastic meal...

Enjoy!

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Comments:

Serves:

2 stuffed halves

Prep:

20 Min

Cook:

50 Min

Method:

Bake

Ingredients

1 large
eggplant
3 oz
bulk sausage
1 Tbsp
flat leaf parsey - chopped
2 clove
garlic
olive
oil for sauteeing
1 tsp
each - dried basil - kosher salt & black pepper
1/2 tsp
dried thyme
1/2 c
fresh grated romano or parmesan cheese - divided
2 medium
roma tomatoes - seeded and chopped
1/2 c
onion - chopped
1 c
sliced baby bella mushrooms
1/2 c
fresh bread crumbs
parmesan cheese & sauce to serve - optional

Directions Step-By-Step

1
Preheat oven to 375 degree F.

Place eggplant in a shallow baking dish - I used a pie plate.

Bake for 30 - 35 minutes. Remove from oven and cool.

Once cool enough to work with, slice eggplant in half and remove the inside of the eggplant, leaving about 1/4 inch thick, of the shell.

Chop up the eggplant and set aside.
2
In a medium sized skillet, add 1 tablespoon or so of olive oil, brown sausage.

When sausage is just about cooked, add a little more olive oil & add the spices, onion, garlic, eggplant, tomatoes,mushrooms & parsley and saute until vegetables are tender. Then add in 1/2 the cheese and bread crumbs...Toss to well combine and saute for about 1 more minute.
3
Take your hollowed out eggplants and place back into shallow baking dish. Stuff each with the eggplant mixture.
4
Top with remaining cheese and bake for another 15 - 20 minutes.
5
Serve with a side of sauce and some sprinkles of cheese...this was absolutely delicious!