Italian Stuffed Eggplant

Tuesday, September 23, 2014


Thank goodness we made enough to have leftovers, because this is amazing! This healthy Italian dish would go perfect with any side and is just as delicious the next day. Warning: if you are in a hurry, meal prep before because it has to cook in the oven for one hour!

What You Need
2 small eggplants
2 TBS EVOO
1/2 lb italian ground chicken sausage
Salt & pepper
1 small red onion, diced
1 green pepper, diced
5 cloves of garlic
1/2 cup parsley leaves, chopped
3/4 cup basil leaves, chopped
3/4 cup grated Pecorino Romano 
1/4 cup bread crumbs
1 egg
1/2 cup marinara 
2 roma tomatos, diced

Directions
1. Preheat oven to 350° and line baking sheet with parchment paper
2. Slice eggplants in half and scoop out center
3. Bring 4 cups of water to boil and add flesh of the eggplant, cook for 12 minutes
4. When cooked pat dry and chop
5. Add 1 TBS EVOO to medium sized pan over medium heat 
6. Add ground chicken and cook until brown, set aside
7. In another pan over medium heat, add 1 TBS EVOO and sauté peppers and onion for 5 minutes
7. Add garlic and cook for another minute, set aside
8. In large bowl, combine cooked eggplant, sautéed vegetables, cooked ground chicken, parsley, basil, 1/2 cup Pecorino Romano, bread crumbs, and egg
9. Place hollow eggplants on prepared pan and fill with mixture 
10. Top with marinara, chopped tomatoes, remaining cheese, and season with salt and pepper 
11. Bake in oven for 1 hour and let cool when done
12. Enjoy!

Full recipe can be found here 

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