Eggplant, one of the poor vegetables past over by most people. When cooked properly and used in the right ways, it is a very tasty, good textured, well behaved , table friend. I prefer it over squash and zucchini. Here is one easy way to use an Eggplant that I think you will enjoy.
1 eggplant, (unpeeled) and halved lengthwise
1/2 cup olive oil, divided
1 pound sweet Italian sausage, casings remove
- 2 cloves garlic, chopped
2 tablespoons chopped fresh parsley
- 1/2 cup white wine
2 cups Italian seasoned bread crumbs
- 1 cup spaghetti sauce
1/2 cup fresh grated Parmesan cheese, divided
- salt and pepper to taste
- Preheat oven to 350 degrees. Scoop out the flesh of the eggplant, leaving a good 1/2inch to inch shell. Chop up the removed flesh and put aside.
- Bring a large pot of water to rolling boil and boil the halves of eggplant for 2 minutes only !! Take out and set aside on a baking sheet.
- Once dry, season shells with salt and pepper, and coat with a little olive oil; set aside.
- Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper.
- Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil.
- Stuff mixture into eggplant shells, cover with spaghetti sauce evenly and sprinkle top with remaining Parmesan cheese.
- Bake for 35 to 40 minutes, or until eggplant is tender.