One thing I have missed about having time to read others blogs is trying all of the wonderful recipes posted!! I have wanted to try a few....namely Stacey's hot chocolate recipe but just don't have the time. I get emails from allrecipes.com and I am going to try this one tonight! I had to share even though I have not made it yet simply because with all of these ingredients, how could it be bad!!Oh BTW... I have been off of work for 2 weeks now due to the kids illnesses and I go back tomorrow. I am very reluctant and can not get motivated. Please pray that I can get back into it and really be energetic and organized for the kids in my class. I owe them my best until the end of the year but I already have one foot out the door looking forward to coming home!!
Anyway... hope you enjoy...
Sausage-Stuffed EggplantPrep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Servings: 2
1 (1 1/2 pound) eggplant, halved
lengthwise
1 tablespoon olive oil
1/2 pound bulk Italian sausage
1/4 teaspoon garlic powder
1/4 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
2 tablespoons dry bread crumbs
2 cups spaghetti sauce, divided
1 cup mozzarella cheese, divided
1 egg, beaten
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Brush cut sides of eggplant with olive oil and place, cut-side up onto a baking sheet. Roast in preheated oven for 30 minutes, then remove and allow to cool slightly.
3. Meanwhile, brown the Italian sausage in a skillet over medium-high heat; drain off the grease. Place into a mixing bowl, and season with garlic powder, Italian seasoning, and pepper. Stir in bread crumbs, 1/2 cup of spaghetti sauce, 1/2 cup of mozzarella cheese, and the beaten egg; mix well.
4. Once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1/2-inch of the skin to create a shell. Roughly chop the eggplant meat, and fold into the sausage mixture. Divide evenly among the two eggplant shells, and sprinkle with remaining mozzarella cheese.
5. Bake in preheated oven until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes. While the eggplant is baking, warm the remaining spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.
3 comments:
yum. oh, and i love your new header! :)
So did you like it?
Steve and I did but the boys weren't so sure. Ethan ate everything out of obedience, Isaac more or less just moved it around on his plate. He ate all of his salad because he thought if he did that it would make up for not eating eggplant!!
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