Background and History
Sausage-stuffed eggplant is a flavorful dish that combines the rich taste of eggplant with the savory goodness of sausage and other aromatic ingredients. This dish has its roots in Mediterranean and Middle Eastern cuisines, where stuffed vegetables are a staple. In particular, Italian cuisine offers a variety of stuffed vegetable recipes, often using seasonal produce like eggplant, zucchini, and bell peppers. Sausage-stuffed eggplant is a delightful way to enjoy eggplant, providing a hearty and satisfying meal.
Ingredients and Interesting Facts
Eggplants, also known as aubergines, are part of the nightshade family and are commonly used in various cuisines around the world. They have a unique texture that becomes tender when cooked, making them ideal for stuffing. The sausage used in this recipe can vary from spicy Italian to mild breakfast sausage, allowing for versatility in flavor. This dish is also a great way to use up leftover ingredients and can be customized with different herbs, cheeses, and vegetables.
Recipe Guide
Serves
- 4 people
Time
- Preparation Time: 15 minutes
Cooking Time
- 45 minutes
Ingredients
- 2 medium eggplants
- 1 tablespoon olive oil
- 1/2 pound Italian sausage (mild or spicy, removed from casing)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup diced tomatoes (canned or fresh)
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
Instructions
Preheat Oven
- Preheat your oven to 375°F (190°C).
Prepare Eggplants
- Cut the eggplants in half lengthwise.
- Scoop out the flesh, leaving about a 1/2-inch thick shell. Reserve the scooped-out flesh and chop it finely.
Cook Sausage and Vegetables
- In a large skillet, heat the olive oil over medium heat.
- Add the sausage and cook until browned, breaking it up into small pieces as it cooks.
- Add the chopped onion and garlic, and cook until the onion is translucent.
- Stir in the chopped eggplant flesh and diced tomatoes. Cook until the vegetables are tender and most of the liquid has evaporated.
Prepare Filling
- Remove the skillet from heat and stir in the Parmesan cheese, breadcrumbs, parsley, oregano, salt, and pepper. Mix well.
Stuff Eggplants
- Place the eggplant shells on a baking sheet.
- Spoon the sausage mixture into each shell, packing it firmly and mounding it slightly.
Bake
- Cover the baking sheet with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil, sprinkle the shredded mozzarella cheese over the top of the stuffed eggplants, and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Serve
- Allow the stuffed eggplants to cool slightly before serving. Garnish with additional fresh parsley if desired.
Nutrition Facts (per serving)
- Calories: 350
- Protein: 18g
- Carbohydrates: 25g
- Fat: 20g
- Saturated Fat: 7g
- Cholesterol: 45mg
- Sodium: 850mg
- Fiber: 7g
- Sugars: 10g
Notes
- This dish can be customized by adding other vegetables like bell peppers or spinach to the stuffing mixture.
- For a vegetarian version, substitute the sausage with a plant-based sausage or a mixture of mushrooms and lentils.
Allergy Warning
This recipe contains dairy (Parmesan and mozzarella cheese) and gluten (breadcrumbs). If you have allergies to these ingredients, use dairy-free cheese alternatives and gluten-free breadcrumbs. Ensure the sausage does not contain any allergens.
- Chicken And White Bean Chili Recipe - September 24, 2024
- Chewy Peanut Butter Chocolate Chip Cookies Recipe - September 24, 2024
- Cherry Berry Blast Smoothie Recipe - September 23, 2024