I followed the recipe as closely as I could; used turkey sausage instead of pork and a mozzarella/provolone blend (it was what I had), but other than that, I didn't change much. I hollowed my eggplants to a 1/4 inch thickness instead of 1/2 inch thickness, because I've had trouble with the eggplants cooking thoroughly in stuffed eggplant dishes before, and this worked well. I would have liked one more ingredient in the stuffing, since it was a bit sausage-heavy and the eggplant kind of got lost; then again, it's "Sausage-Stuffed Eggplant," not "Sausage-And-Some-Other-Stuff-Stuffed Eggplant." A little on the heavy side, but tasty and super easy! If I'd planned a little better, it would have been fast, too; roasting the eggplant and browning the sausage ahead would have definitely cut down on the evening prep time.
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I followed the recipe as closely as I could; used turkey sausage instead of pork and a...