Stuffed Eggplant

Stuffed Eggplant 3

 

Are you a fan of Eggplant like I am?  This is one of my favorite winter time eggplant recipe!  An Italian comfort food my family looks forward to!

2 Small Eggplants

Drizzle Olive Oil

1/2 Pound Ground Beef

3 Sweet Italian Sausage

Pinch Salt & Pepper

1 Onion-diced

2 Roasted Red Peppers-diced

1/4 Cup Italian Style Bread Crumbs

4 Cloves Garlic-diced

1 Tablespoon Dried Basil

1 Teaspoon Dried Parsley

1/2 Cup Pecorino Romano Cheese

2 Eggs

2 Cups Tomato Sauce
Preheat oven to 350 degrees. Cut eggplant in half length wise. Scoop out eggplant, leaving some around skin.

Take the eggplant that was scooped out, then boil in a pot of water, until tender, and drain.

Salt and pepper the ground meat, then take sausage out of casing. In skillet with oil, cook meat on medium heat breaking into small crumble, until slightly brown and cooked through. Remove and set aside.

In the same skillet, cook onion until soft, add in cooked, diced eggplant, peppers, bread crumbs, garlic, basil, parsley and 1/4 cup of the cheese. Take off heat and let cool slightly. Return meat to skillet and mix together.

In separate bowl, mix eggs, then add to skillet and mix thoroughly.

Take stuffing and evenly stuff each eggplant. Top each eggplant with sauce and sprinkle with remaining cheese.

Bake for 45 Minutes. Serve, Enjoy!
Serves 2-4
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