Stuffed Eggplant (Aubergine)

READY IN: 1hr 5mins
Recipe by TheFarlands

Delicious stuffed eggplant.

Top Review by SassyStew

This was my first attempt at stuffed eggplant. It was harder than I thought to scoop out the flesh. I found a serrated grapefruit spoon worked the best. I used gypsy peppers and pine mushrooms (just came back from the farmer's market!). I also used thyme instead of basil. This is a very rich dish, so I served it with lots of plain steamed veggies. Next time, I will put the mozzarella on towards the end of cooking time so it stays soft and melty. Very good recipe!

Ingredients Nutrition

Directions

  1. Heat oven to 350.
  2. In 10-inch skillet cook sausage over medium heat, until browned; drain off fat and set aside.
  3. Cut eggplants in half lengthwise. Remove and cube pulp, leaving 1/4-inch shell.
  4. In skillet heat oil; add eggplant pulp, mushrooms, green pepper, onion and garlic. Cook over medium heat until tender (5 minutes).
  5. In seperate bowl combine cooked vegetables, bread crumbs, Parmesan cheese, basil, salt and pepper.
  6. Place eggplant shells in 13x9 baking pan. Spoon mixture into shells and sprinkle with Mozzarella cheese.
  7. Bake 40-45 minutes until fork tender.

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