Italian Sausage Stuffed Eggplant
Quick and Easy Eggplant stuffed with Italian Sausage, Topped with Mozzarella Cheese
Servings: 4 Servings
Ingredients
- 2 Eggplants
- 1 pound Italian Sausage loose
- 1 Bell Pepper diced
- 1 Onion diced
- 1 1/2 cups Mozzarella Cheese
Instructions
- Preheat oven to 400 degrees F.
- Cut eggplant lengthwise.
- Cut eggplant into large dice but not all way through, saving the shell of the eggplant for stuffing.
- Place in bowl with salt to relieve excess moisture. Once the eggplant sweats, wipe with paper towels. Toss with olive oil.
- Take shell of eggplant, brush with olive oil. Place face down in baking pan and bake about ten to 15 minutes to soften inside, which will be stuffed and rebaked to melt mozzarella cheese.
- Dice onion and bell pepper. Sauté in a tablespoon of olive oil for five minutes.
- Add sausage to pan and fry until cooked through.
- Add diced eggplant and cook another five to ten minutes until eggplant is softened.
- Fill eggplant shells. Top with mozzarella cheese. Bake at 400 degrees F. for about ten minutes until cheese is melted. Garnish with basil or parsley.
- Serve immediately with parmesan or pecorino romano cheese.
