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Stuffed Eggplant Parmigiana

Lovers.Dine.in's picture
Ingredients
  Eggplants 2 Small (Or 1 Medium Size)
  Bulk italian sausage/Italian sausage 1 Pound
  Canned tomatoes 1 Pound (1 Can)
  Canned tomato paste 6 Ounce (1 Can)
  Minced parsley 2 Tablespoon
  Minced onion 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Salt 1⁄2 Teaspoon
  Crushed oregano 1⁄2 Teaspoon
  Shredded mozzarella cheese 4 Ounce (1 Cup)
  Grated parmesan cheese 1⁄2 Cup (8 tbs), or shredded
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Eggplant
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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