We went in on a local pig share this fall and are now enjoying great sausage and bacon as a result. This recipe gives the classic tomato-mozzarella combo a new twist. (allrecipes.com)
one eggplant (1 1/2 lb), halved lengthwise
1 tablespoon olive oil
1/2 lb bulk Italian sausage
1/4 teaspoon garlic powder, or use some minced garlic
1/4 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
2 tablespoons dry bread crumbs or panko
1 1/2 cups marinara sauce
1 cup shredded mozzarella cheese
1 egg, beaten
Preheat oven to 400 degrees. Brush or drizzle cut sides of eggplant with the olive oil and place cut-side up on a baking sheet. Roast for 30 minutes, then allow to cool slightly.
Meanwhile, brown sausage in a skillet over medium-high heat, then drain if necessary. Mix in garlic powder, Italian seasoning and pepper. Stir in bread crumbs, 1/2 cup marinara sauce, 1/2 cup cheese and beaten egg and mix until well combined.
Scoop the inside out of the eggplant halves to create two shells. Stir the eggplant meat into the sausage mixture, then use to fill the eggplant shells. Sprinkle with remaining cheese. Bake about 30 minutes. Warm the remaining sauce and serve on the side.
*I often assemble these over the weekend and then serve on a weeknight; just leave yourself a little extra baking time. I think they'd freeze fine too if you wanted to make a big batch; I usually double this. Vegetarians could try it with spinach and mushrooms in place of the sausage...
No comments:
Post a Comment