Delicious Stuffed Eggplant with Italian Sausage Recipe
Stuffed eggplant with Italian sausage is a flavorful and hearty dish. In this article, we will provide a simple yet delicious recipe that will delight your taste buds. Follow these detailed steps to make a satisfying and delightful meal for your dinner table.
Ingredients
2 large eggplants 1 pound Italian sausage (mild or spicy, depending on your preference) 1 small onion, finely chopped 2 cloves garlic, minced 1 cup diced tomatoes (canned or fresh) 1/2 cup breadcrumbs 1/2 cup grated Parmesan cheese 1 cup shredded mozzarella cheese 2 tablespoons olive oil Salt and pepper, to taste Fresh basil or parsley, for garnishInstructions
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Eggplants: Cut the eggplants in half lengthwise. Scoop out the flesh, leaving about a 1/2-inch thick shell. Be careful not to pierce the skin. Chop the scooped-out eggplant flesh and set it aside. Lightly brush the inside of the eggplant shells with olive oil. Place them on a baking sheet.
Bake the Eggplant Shells: Place the eggplant shells in the preheated oven and bake for about 15 minutes until they start to soften. Remove from the oven and set aside.
Prepare the Filling: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until they are soft and fragrant, about 3-4 minutes. Add the sausage, breaking it up with a spoon, and cook until it is browned and cooked through. Add the chopped eggplant flesh to the skillet, cooking until it is tender, about 5-7 minutes. Stir in the diced tomatoes and cook for another 2-3 minutes. Season with salt and pepper to taste.
Assemble the Stuffed Eggplants: Remove the skillet from the heat and stir in the breadcrumbs and Parmesan cheese until well combined. Spoon the sausage mixture into the pre-baked eggplant shells, pressing down slightly to fill them completely. Sprinkle the shredded mozzarella cheese on top of each stuffed eggplant.
Bake the Stuffed Eggplants: Return the stuffed eggplants to the oven and bake for about 20-25 minutes until the cheese is melted and bubbly and the eggplants are tender.
Garnish and Serve: Remove the stuffed eggplants from the oven and let them cool for a few minutes. Garnish with fresh basil or parsley. Serve hot and enjoy!
This recipe creates a satisfying and flavorful dish that is perfect for dinner and will leave your family and friends asking for seconds! Experiment with different spices or try using mushrooms instead of sausage for a vegan option.