A plant forward take on traditional stuffed eggplant.
Course Main Course
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Servings 4(click to scale)
Calories 230kcal
Ingredients
2lb.fresh eggplant
4oz.Italian sausage
8oz.white mushroomschopped fine
2 1/2cupcrushed tomatoesincluding liquid
1/2tspcrushed red pepper flakes
1/8tspblack pepper
1Tbspfresh basilchopped
4sprayscooking oil spray
1/2cuppart skim mozzarella cheeseshredded
1 Tbspfresh basilchiffonade cut
Instructions
Trim ends from eggplant. Cut eggplant in half lengthwise. Scoop inside out of eggplant leaving a 1/2" thick wall of eggplant.Reserve scooped out eggplant flesh; use for "diced eggplant" ingredient in step 2. Spray eggplant flesh side with pan spray. Sprinkle with pepper. Mark flesh side of eggplant on a grill. Place eggplant on a parchment lined sheet tray, skin side down and set aside.
Remove sausage from casings. Discard casings. Heat a heavy bottomed pan. Brown ground sausage. Add mushrooms and diced eggplant flesh to the pan and cook until most of the liquid ha230s cooked out. Add crushed tomato, red chili flake and pepper. Simmer for 20 minutes, sauce should be fairly thick. Stir first listed basil into sauce. Remove sauce from the heat.
Fill each eggplant half with 1 cup of sausage/veg sauce. Top each eggplant half with 2 Tbsp. of mozzarella.Bake in a 350*F oven until eggplant is tender and cheese is melted, about 10 minutes. Garnish with second listed basil.