Sausage stuffed eggplant

4 Servings

Ingredients

Quantity Ingredient
2 mediums Eggplant
1 pounds Hot bulk sausage
1 large Onion; chopped
1 medium Green bell pepper; chopped
16 ounces Can tomatoes; undrain/coarse chopd
1 Egg; slightly beaten
1 cup Shredded Cheddar cheese

Directions

Cut eggplant in half lengthwise; scoop out pulp, leaving a ¼" shll. Chop pulp, andset aside. Cook sausage in a large skillet until browned, stirring to crumble; drain off excess drippings. Add chopped eggplant, onion, green pepper and tomatoes; cook until most of the liquid evaporates, stirring often. Gradually stir about ¼ of the sausage mixture into egg. Add back to remaining sausage mixture, stirring constantly. Stir in cheese. Stuff shells with sausage mixture; place in a 13x9x2" baking dish. Add water to ½ " depth; cover and bake at 350 F. for 30 minutes. Yield: 4 servings.

Submitted to magazine by Cindy L. Overall, Baton Rouge, Louisiana MC formatting by bobbi744@...

Recipe by: Southern Living Magazine, September, 1981, p. 220 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Apr 27, 1998

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