Stuffed Eggplant Parmigiana Recipe
Ingredients
| 2 small eggplants or 1 medium eggplant | ||
| 1 lb. bulk pork sausage or Italian sausage | ||
| Tomatoes | 1 Can (10oz) | |
| Tomato Paste | 1 Can (10oz) | |
| Parsley | 2 Tablespoon, minced | |
| Onion | 1 Tablespoon, minced | |
| Garlic | 1 Clove (5gm), minced | |
| Salt | 1/2 Teaspoon | |
| Oregano | 1/2 Teaspoon, crushed | |
| Shredded mozzarella cheese | 1 Cup (16 tbs) | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
Directions
Heat oven to 350°.
Cut eggplants in half.
Scoop out pulp; dice.
Brown sausage in skillet; drain on paper towels.
Drain excess fat from skillet.
Combine sausage, tomatoes, tomato paste, parsley, and seasonings in skillet.
Cover and simmer 15 min.
Add diced eggplant pulp; cover and simmer 15 min longer.
Place eggplant shells in oblong baking dish.
13x9 1/2x2".
Fill shells half full with sauce.
Sprinkle with mozzarella cheese.
Heap remaining sauce in shells and sprinkle with Parmesan cheese.
Bake uncovered 30 min.
Garnish with hot peppers, if desired.
Cut eggplants in half.
Scoop out pulp; dice.
Brown sausage in skillet; drain on paper towels.
Drain excess fat from skillet.
Combine sausage, tomatoes, tomato paste, parsley, and seasonings in skillet.
Cover and simmer 15 min.
Add diced eggplant pulp; cover and simmer 15 min longer.
Place eggplant shells in oblong baking dish.
13x9 1/2x2".
Fill shells half full with sauce.
Sprinkle with mozzarella cheese.
Heap remaining sauce in shells and sprinkle with Parmesan cheese.
Bake uncovered 30 min.
Garnish with hot peppers, if desired.
Chef
