Eggplant plus sausage? Sign me up! This stuffed eggplant recipe takes a little time to prepare, but is really yummy. It’s also a good catch-all for any other random veggies you can’t seem to use up. The recipe calls for one eggplant, but I believe that’s scaled to one gigantic supermarket monster eggplant. The eggplants we get in our CSA are normally about half that size or smaller, so I can use up about three eggplants with this one recipe.
1 big supermarket eggplant or about 3 smaller ones
drizzle of olive oil
1 lb mild Italian sausage
2 cloves garlic, minced
About 2 c sliced button mushrooms
2 T parsley
1/2 c white wine or chicken stock
1/2 c seasoned Italian bread crumbs
1/2 c Parmesan cheese
Scoop out eggplant leaving about half an inch of flesh all the way around the shell. Season with salt, pepper, and a drizzle of olive oil. Put in 350 oven while you complete the remaining steps (10-15 minutes). In a large skillet, saute garlic and sausage together until meat is cook through. Add chopped eggplant flesh, mushrooms, parsley, and white wine or stock. Cook 5 minutes, or until wine is reduced. Remove from heat and stir in bread crumbs and Parmesan. Stuff into eggplant shells and bake 30 minutes, or until tender.