Sharon's Shenanigans

My crafting, cooking, dieting, and workout blog!

Food Challenge- Eggplant April 26, 2011

Filed under: Colorful Fruit and Veggie Challenge,Food,HOME,Recipe — Sharon @ 11:38 am

~Easy Stuffed Eggplant~

Eggplant, red sauce, garlic, onion, Italian sausage, cheese and Panko.

This recipe was one of Ron’s so I can only explain how he did it I don’t have exact measurements but it was pretty simple.  First take of some of the skin off as it can be tough to eat, leaving s sort of zebra look.

 He sliced a little of the ends and then cut it in half the long way.

  Then score (cut small diamond about 1/2 inch deep) it so it cooks faster and it easier to scoop out once roasted.

Pour on a little EVOO and salt and Pepper and roast it in the oven on 325 for 45 minutes.

Then while roasting the eggplant cook off the sausage by sautéing onion and chopped garlic in a pan and adding sausage to brown.

Once that has browned and the eggplant is roasted scoop out the eggplant and add it to the sausage and red sauce.  Mix it all together and then put it back into the eggplant shell.

Top it with parmesan cheese and a little panko bread crumb and put it back  int the oven to toast for a few more minutes until golden brown. ENJOY!

Ron does not cook from a recipe usually so this recipe I found on was the closest to what he created.  obviously there are some differences but the same principle here and I think this recipe might be just as tasty and a little simplified using garlic powder instead of fresh.  You can eat the whole thing skin and all.  It was really filling and we didn’t need any bread but a small side salad would go nice.

1 (1 1/2 pound) eggplant, halved
1 tablespoon olive oil
1/2 pound bulk Italian sausage
1/4 teaspoon garlic powder
1/4 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
2 tablespoons dry bread crumbs
2 cups spaghetti sauce, divided
1 cup mozzarella cheese, divided
1 egg, beaten
1. Preheat oven to 400 degrees F (200 degrees C).
2. 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.
3. 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.
4. 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.
5. 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.

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