Recipe by loof
My daughter recently bought me some vintage cookbooks. This recipe came from Betty Crocker's Dinner in a Dish, published in 1965. This is a great version of one of my favorite ways to enjoy eggplant!
Top Review by JackieOhNo!
This was really very delicious and a nice change of pace from typical eggplant parmigiana! I also used 1 large eggplant, which I quartered to make four sections. I found I didn't have the right size can of tomatoes, so I used approximately half of a 28-oz. can of San Marzano diced tomatoes, which worked out great. Since I had removed the flesh from the eggplant so well, the shells were really superfluous, since there was really nothing left to them but peel. I could see using the filling over pasta, too. Thanks for sharing this recipe. Made for 1-2-3 Hit Wonders Tag Game.
- 2 small eggplants
- 1 lb Italian sausage
- 1 (1 lb) can tomatoes
- 1 (6 ounce) can tomato paste
- 2 tablespoons parsley
- 1 garlic clove
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon oregano
- 1 cup shredded mozzarella cheese
- 1⁄2 cup grated parmesan cheese
Directions See How It's Made
- Preheat oven to 350 degrees. Mince the garlic. Cut eggplants in half and scoop out the pulp; dice.
- Remove the casing from the Italian sausage. Brown the sausage in a skillet; drain well.
- Add the tomatoes, tomato paste, parsley, garlic, salt and oregano. cover and simmer 15 minutes.
- Add the diced eggplant pulp. Cover and simmer 15 minutes longer.
- Place the eggplant shells in a greased 13x9x2 baking dish. Divide half of the sauce among the eggplant shells. Sprinkle with the mozzarella cheese.
- Heap remaining sauce on the shells and sprinkle with Parmesan cheese.
- Bake, uncovered, 30 minutes.