Ingredients:
4 eggplants, halved lengthwise
3 tablespoons Olive Oil
1 pound of sausage, your choice of sausage, but I recommend one with a bit of heat, YUM! -casings removed
6 cloves of garlic, chopped
1 cup fresh parsley, chopped
1 tablespoon thyme
salt and pepper to taste
1 cup grated mozzarella cheese
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Preparation:
Preheat oven to 400 degrees Fahrenheit.
Scoop out the flesh of the eggplant, chop, and set aside.
Season the empty shells with salt and pepper, and coat with some olive oil; set aside.
Heat olive oil in a large, deep skillet over medium high heat.
Put in the sausage and garlic, and saute until sausage is evenly brown.
Mix in the chopped eggplant.
Season with parsley, thyme, salt and pepper.
Stuff the mixture into the eggplant shells and place them in a baking sheet filled with 1/4 inch water.
Bake in the oven for 30 minutes.
Take out and sprinkle cheese on top.
Bake for another 5 minutes, or until the cheese has melted.
Serve with your favorite red wine.
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