Recipe by Tanya Belt
"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."
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1 (1 1/2 pound)
eggplant, halved lengthwise
bulk Italian sausage
dried Italian seasoning
dry bread crumbs
spaghetti sauce, divided
mozzarella cheese, divided
This is such an easy and tasty recipe! I wanted to say to those who worry that, while it is delicious, it isn't that healthful, that it tastes just as good using veggie Italian sausage (Lightlife brand has 140 calories and 7 g fat per link) and 2% milk mozzarella. (You could just use an egg white, too, but I didn't bother with that.) I'm a professional chef, but my husband and I are trying to eat more healthfully, so I look for ways to cut calories and fat while still being yummy - and Italian dishes like this are often really good candidates. And a hint to those who had a difficult time getting the eggplant flesh out of its shell: try scoring the eggplant before you oil and bake it, maybe even cutting the 1/2 inch around the shell ... works wonders!
I found this to be a delightful alternative and worth adding to my menu rotation. To all of you who are having fits over the fact that there is that terrible Italian sausage in the menu. Please do me a favor. If you don't like a recipe, DON'T EAT IT. Not everyone in this world is a health freak. I am 72 years old, from Italian ancestry and doing just fine. In the future, do 2 things when you see the dreaded "sausage" 1. Don't cook it. 2. Shut up.
This was a very good recipe though I made some changes. I used 1lb ground italian sausage instead of 1/2lb link sausage, and therefore went heavy on the other ingredients. The ground sausage gave the filling much more flavor than the link would have. I also added ground oregano, fresh cilantro, parmesan cheese, and extra moz. cheese. My gas oven cooks hot and really withered my eggplant skin on the initial roast, so I turned it down to 375 for the second bake. My husband loved and I will make again.
Fabulous! I also added onion and peppers to the stuffing. Very yummy, will make again, this may have to become part of the weekly, eggplant season menu in our house! Didn't know you could do that with an eggplant! I used home made sauce with fresh tomatoes from the garden. This recipe doesn't tell you, but seed the eggplant first.
I made this tonight for dinner. Excellent. I only doubled the recipe. I never liked eggplant really. I made for my husband who is a big fan of eggplant, But I have to say I ate every bit of it! However it is a very heavy dish, I served pasta on the side with the extra sauce, but it was too much.This eggplant dish is fine with a salad alone. I will make it again for many years to come. YUM!
Very tasty! I added onions while browning the sausage and cut down the 2nd stage cooking time for the eggplant to only 10-15 minutes because the cheese was getting very brown. A tip to scoop out the insides: cut with a sharp knife the exact outline of where you want to scoop and then use a spoon to scoop out the flesh. It is much easier than only using a spoon.
Very yummy and pretty darned easy. I made this in the afternoon, then cooked it off at dinner time. Some changes I made were I added onion and green pepper when cooking the meat. I also used both sausage and hamburger. I added fresh parsley & basil and omitted the egg. I don't think the egg was all that necessary. My family all thought the dish was wonderful - we actually had extra filling, so I also filled a couple green pepper. Yum!!
EXCELLENT!! I've made this twice now. Both times I added onion. Also, I substituted the spaghetti sauce with bruchetta. It made a bit more chunky, so yummy! We couldn't eat it up fast enough!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 426
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