STUFFED EGGPLANT
So delicious! Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer! A must try!
Provided by Elaina
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some 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, and sprinkle top with remaining Parmesan cheese.
- Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.
Nutrition Facts : Calories 976.5 calories, Carbohydrate 51.6 g, Cholesterol 97.9 mg, Fat 69.7 g, Fiber 7.7 g, Protein 31 g, SaturatedFat 19.6 g, Sodium 2082.4 mg, Sugar 7.1 g
BERENJENAS RELLENAS (STUFFED EGGPLANTS)
Steps:
- Wash the eggplants and cut them in half lengthwise. Hollow them out with a spoon. Combine the lamb together thoroughly with the egg, onion, garlic, cinnamon, salt, pepper and parsley, and fill the eggplants with the mixture. Heat the olive oil in a flameproof baking dish and put the eggplants in it. Sprinkle the filling with cheese. Cover the dish with aluminum foil and cook in a preheated oven at 390 degreees F for about 40 minutes. Remove the foil 10 minutes before the end of the cooking period.
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