Friday, June 17, 2011

Fresh Stuffed Eggplant with Sausage:

 I went to the market today and picked up a nice eggplant all the while I did not have any idea what I was going to do with it.  Mom used to make Eggplant with peppers in vinegar which I always enjoyed but I thought today I would do something different so I decided to make stuffed eggplant.  I had fresh sausage I made yesterday so here is the recipe.


Stuffing:
1 medium eggplant(skinned and hollowed out)( If you don't like eggplant you might try a medium zucchini but watch baking time)Zucchini bakes quicker....
1/2 cup cooked Italian Sausage(loose)I used my homemade sausage but any good Italian sausage can be used.
1/2 cup Italian Cheese(Pecorino Romano)
1/2 cup plain bread crumbs
1 egg


 Sauce:
1  28 oz.can crushed tomatoes,puree or sauce
1 tsp. dried basil
1/2 tsp.salt
1/4 tsp. pepper
4 fresh basil leaves(if available)to put on top
1/2 cup Mozzeralla cheese grated
Some grated Pecorino Romano for top

In a food processor put sausage,cheese,bread crumbs and egg..Pulse until blended.(You do not need to use food processor ), mix the above with hands until well blended..Your stuffing will be coarse in appearance but taste the same..For sauce: In a large baking dish put 1/2 can crushed tomatoes,add 1 tsp. dried basil,1/2 tsp. salt and 1/4 tsp. pepper.

Fill hollowed out eggplant with sausage mixture
Lay filled side down in baking dish
Top with the other 1/2 can tomatoes
Add basil leaves on top..
Sprinkle with Pecorino Romano cheese on top









Cover tightly and bake 350 degrees for 60 minutes..Check eggplant with fork..If tender take out of oven and add 1/2 cup fine Mozzarella on top and bake 5 or more minutes until cheese melts..Note: Depending on oven baking time may vary..

6/17/11
Post a Comment