Stuffed Eggplant Parmigiana

Recipe by loof751
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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