Name: Stuffed Eggplant
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Eggplant, halved lengthwise - 1; Salt and pepper to taste - 1; Olive oil, divided - ½ cup; Sweet Italian sausage, casings removed - 1 pound; Garlic, chopped - 2 cloves; Chopped fresh parsley - 2 tablespoons; White wine - ½ cup; Italian seasoned bread crumbs - 2 cups; Grated Parmesan cheese, divided - ½ cup

Ingredients for - Stuffed Eggplant

1. Eggplant, halved lengthwise 1

2. Salt and pepper to taste 1

3. Olive oil, divided ½ cup

4. Sweet Italian sausage, casings removed 1 pound

5. Garlic, chopped 2 cloves

6. Chopped fresh parsley 2 tablespoons

7. White wine ½ cup

8. Italian seasoned bread crumbs 2 cups

9. Grated Parmesan cheese, divided ½ cup

How to cook deliciously - Stuffed Eggplant

1 . Stage

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.

2 . Stage

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.

3 . Stage

Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.