EGGPLANT SAUSAGE RECIPES

SAUSAGE-STUFFED EGGPLANT RECIPE | ALLRECIPES

Sausage-Stuffed Eggplant Recipe | Allrecipes image

A local winery/restaurant serves a stuffed eggplant appetizer that is so delicious. While trying to duplicate it at home, I found this to be one of our favorite eggplant dinners. Be sure to select an eggplant that is smooth, blemish-free and kind of heavy for it's size. Serve with a green salad.

Provided by Tanya Belt

Categories World Cuisine European Italian

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 2 servings

Number Of Ingredients 10

Ingredients

1 (1 1/2 pound) eggplant, halved lengthwise
1 tablespoon olive oil
½ pound bulk Italian sausage
¼ teaspoon garlic powder
¼ teaspoon dried Italian seasoning
? teaspoon black pepper
2 tablespoons dry bread crumbs
2 cups spaghetti sauce, divided
1 cup mozzarella cheese, divided
1 egg, beaten

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Brush cut sides of eggplant with olive oil and place, cut-side up onto a baking sheet. Roast in preheated oven for 30 minutes, then remove and allow to cool slightly.
Meanwhile, brown the Italian sausage in a skillet over medium-high heat; drain off the grease. Place into a mixing bowl, and season with garlic powder, Italian seasoning, and pepper. Stir in bread crumbs, 1/2 cup of spaghetti sauce, 1/2 cup of mozzarella cheese, and the beaten egg; mix well.
Once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1/2-inch of the skin to create a shell. Roughly chop the eggplant meat, and fold into the sausage mixture. Divide evenly among the two eggplant shells, and sprinkle with remaining mozzarella cheese.
Bake in preheated oven until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes. While the eggplant is baking, warm the remaining spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.

Nutrition Facts : Calories 835.9 calories, CarbohydrateContent 64.2 g, CholesterolContent 178.8 mg, FatContent 47.4 g, FiberContent 18.5 g, ProteinContent 40.7 g, SaturatedFatContent 16.8 g, SodiumContent 2410.9 mg, SugarContent 32 g

EGGPLANT AND SWEET SAUSAGE BAKE RECIPE - FOOD.COM

Eggplant and Sweet Sausage Bake Recipe - Food.com image

This recipe can be quite salty so adjust the amount of salt to your own personal taste. Courtesy of Emeril Lagasse.

Total Time 1 hours 25 minutes

Prep Time 15 minutes

Cook Time 1 hours 10 minutes

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup olive oil
1/2 lb sweet Italian sausage, casings removed
1 medium eggplant, peeled and cut into 1-inch cubes (about 1 lb.)
1 1/2 teaspoons salt
1/2 teaspoon cayenne
1/4 teaspoon fresh ground black pepper
1 cup onion, chopped
1/4 cup bell pepper, chopped
1/4 cup celery, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tablespoons garlic, minced
2 cups chicken stock
2 tablespoons fresh parsley, chopped
1 cup fine dry breadcrumb
1/2 cup parmesan cheese, grated

Steps:

Preheat the oven to 375 degrees F.
Heat the oil in a large skillet over medium-high heat.
Add the sausage and cook until brown.
Add the eggplant, salt, cayenne, and black pepper.
Saute for 2 to 3 minutes, or until slightly soft.
Add the onions, bell peppers, and celery and saute for 2 to 3 minutes, or until slightly wilted.
Add the thyme, oregano, and garlic.
Stir and cook for 1 minute.
Add the chicken stock and parsley and cook for about 3 minutes, stirring.
Remove from the heat and add the bread crumbs and cheese.
Mix well.
Spoon into a casserole dish and bake for about 45 minutes, or until bubbly and golden brown.
Serve hot.

Nutrition Facts : Calories 468.9, FatContent 25.1, SaturatedFatContent 6.7, CholesterolContent 31.6, SodiumContent 1767.5, CarbohydrateContent 39.8, FiberContent 7.1, SugarContent 9, ProteinContent 22.9

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