Best Sausage And Eggplant Stuffed Shells In A Tomato Basil Cream Sauce Recipes

STUFFED BAKED EGGPLANT WITH SAUSAGE AND MOZZARELLA

Steps:

• Slice each eggplant in half lengthwise. With a spoon remove the flesh from the center of the eggplant halves, leaving a ¼ inch rim around each. Reserve 100 g of the scooped out flesh. Place the scooped out aubergine halves on a large baking sheet lined with silicone or parchment paper. Set aside.
• In a food processor chop 100 g of the scooped out eggplant flesh and set aside.
• Sauté onion and garlic, stirring occasionally, for 3-4 minutes in 1 tablespoon olive oil. Add the sausage and sauté for 5 minutes over medium heat until thoroughly browned.
• Add the chopped eggplant flesh and continue to sauté for 5 minutes until the eggplant pieces are soft. Remove from the heat.
• Add the tomato puree and spices, stir and combine.
• Stuff evenly the scooped out eggplant halves with the sausage mixture. Sprinkle with 1 tablespoon of olive oil and bake in the oven at 200°C for about 30 minutes.
• Take out of the oven and top each eggplant with mozzarella slices. Return to the oven and bake for 10 minutes until the cheese has melted.
• Serve hot or at room temperature with few tablespoons of tomato sauce.
• *For the tomato sauce, briefly sauté garlic in olive oil. Add tomato paste, and stir.
• Stir in water, red wine, sugar (if needed) and dried basil.

SAUSAGE-STUFFED EGGPLANT

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Brush cut sides of eggplant with olive oil and place, cut-side up onto a baking sheet. Roast in preheated oven for 30 minutes, then remove and allow to cool slightly.
• Meanwhile, brown the Italian sausage in a skillet over medium-high heat; drain off the grease. Place into a mixing bowl, and season with garlic powder, Italian seasoning, and pepper. Stir in bread crumbs, 1/2 cup of spaghetti sauce, 1/2 cup of mozzarella cheese, and the beaten egg; mix well.
• Once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1/2-inch of the skin to create a shell. Roughly chop the eggplant meat, and fold into the sausage mixture. Divide evenly among the two eggplant shells, and sprinkle with remaining mozzarella cheese.
• Bake in preheated oven until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes. While the eggplant is baking, warm the remaining spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.