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.