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Fred Loenig's Stuffed Eggplant

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19-Jun-2010 04:48 PM

Brad's Produce

Posts: 79

2 medium eggplants (white preferred) halved

1 medium onion thinly sliced

1 red pepper, seeds removed and sliced into matchsticks

2 medium tomtoes, peeled and diced with juice

2 Italian sweet sausage links

1 tablespoon dry Italian seasoning

2 tablespoons olive oil

1 teaspoon red pepper flakes

2 tablespoons Italian seasoned bread crumbs

2 tablespoons chopped fresh flat leaf parsley for garnish

Romano cheese grated

Preheat oven to 350F.  After cutting eggplants in half, scoop out pulp leaving 1/2 inch shell.  Chop pulp coarsely.  Heat a heavy pan over medium high heat.  Add oilive oil to pan  and heat until rippling.  Remove meat from sausage casing.  Brown the meat in oil and crumble as it cooks.  Remove and set aside.  Add sliced onion and pepper to the same oil.  Cook until onion is crisp tender (about 4 minutes).  Add the chopped eggplant, tomatoes and juice, the Italian seasoning and red pepper flakes to the pan.  Mix well, cover and reduce heat to simmer.  Simmer for 15 minutes stirring occasionally.  Spray a casserole dish with Canola oil spray.  Place eggplant shells in casserole.  After the vegetables have simmered 15 minutes, add the sausage meat and heat through uncovered about 5 minutes.  Spoon mixture into the eggplant shells.  Sprinkle bread crumbs over top.  Cover casserole tightly with aluminum foil then bake for 45 minutes.  Remove foil and bake an additional 15 minutes.  Remove from oven, garnish with parsley.  In serving pass the Romano cheese to go over the eggplants.  Serves 2 as a main dish or 4 as a side dish.