This recipe was inspired by a recipe posted on Lana Russo’s site, Friends Who Like Once Upon A Spice. The recipe is from the magazine: LA CUCINA ITALIANA

I adapted the recipe to my taste by broiling the eggplant shell instead of frying it and making the dish hearty enough to serve as an entree with the addition of some Italian sausage in the stuffing. This dish was delicious.

2 servings

Ingredients

3 plum tomatoes total about 6 oz, diced
¼ cup plain panko breadcrumbs
1 tablespoon capers
1 medium eggplant about 14-15 oz
½ cup (about 6 oz) diced sweet cherry peppers
1 garlic clove, grated
½ teaspoon dried oregano
1 tablespoon tomato paste
1 cup shredded mozzarella cheese
½ teaspoon salt
6 oz cooked Italian sausage, diced
Extra-virgin olive oil
Basil leaves for garnish

Directions

Cut the eggplant in half lengthwise and scoop out the pulp using a grapefruit teaspoon leaving a ¼ inch shell. Set the pulp aside.


Spray the eggplant shells with olive oil and place on a foiled lined pan. Broil the shells under high heat for 5-8 minutes until brown.

Chop the eggplant pulp and brown in a saucepan with 4-5 tablespoons of olive oil for 3-4 minutes. Add the cherry peppers, garlic, capers, oregano, diced tomatoes, salt, and tomato paste. Cook for another 3-4 minutes. Stir in the sausage and heat until warm.
Remove the sauce from the heat and stir in the breadcrumbs and mozzarella cheese.

Divide the mixture between the two eggplant shells. Transfer the stuffed eggplants to a baking sheet lined with foil. Bake the stuffed eggplant at 350°F for about 20 minutes or until hot. Remove to serving plates and garnish with basil leaves.


Posted by in Cheese, eggplant, Healthy Italian Cooking, onion, peppers, Sausage Tags: