Stuffed Eggplant Adapted from Allrecipes.com
1 Eggplant, halved lengthwise
Salt and pepper to taste
1/2 c. olive oil, divided
1 lb. sweet Italian sausage (could use Portabella mushrooms instead, diced)
2 cloves garlic, minced or grated
1/2 c. chicken broth (could use veggie broth)
2 c. Italian bread crumbs
1/2 c. Parmesan cheese, divided
5 button mushrooms, finely diced
Preheat oven to 350. Scoop out flesh of the eggplant, chop and reserve. Coat shells w/ olive oil and season w/ salt and pepper; set aside. Heat 1/4 c. oil in large skillet over medium heat. Saute sausage and garlic until brown. Drain. Stir in reserved eggplant and mushrooms. Saute until a little soft and mushrooms have browned a bit. Season w/ salt and pepper. Pour in broth and cook 5 minutes. Add bread crumbs and 1/4 c. cheese. If mixture seems dry, stir in a little more broth. Stuff shells and sprinkle w/ Parmesan cheese. Bake for 30-40 minutes until tender. Serve w/ a simple green or Caesar salad.
*NOTE* The portion pictures was enough for Alex and I both. The next time I make this I'm going to try smaller eggplants for a more "personal" portion.
Shared on Around My Family Table July 21, 2011
Shared on It's A Keeper July 21, 2011