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Marina’s Stuffed Eggplant

Marina’s Stuffed Eggplant
Serves 4
If you have not noticed we love eggplant in the Backes household. We like it fried, parmesan, grilled and of course stufffed. This recipe is easy, quick and delicious. Enjoy!
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. • 2 medium eggplants (6 in. length), cut in ½ lengthwise
  2. • ½ Tbsp. olive oil
  3. • ½ lb. Circle B Ranch Sweet Italian sausage, casings removed
  4. • 1 small onion, diced
  5. • 2 cloves garlic, chopped
  6. • 2 cups Marina’s Italian Style Tomato Sauce or more if needed
  7. • Salt and pepper to taste
  8. • 1 cup Mozzarella, shredded
  9. • ¼ cup Parmesan, grated
  10. • Basil for garnish
Instructions
  1. Scoop the middle of the eggplant out; leave about ½ inch around the sides. Chop and reserve the scooped-out eggplant.
  2. Cook the sausage and onion in a pan over medium heat, breaking up the sausage as you go, for approximately 10 minutes or until sausage is cooked.
  3. Add the garlic and cook until fragrant, about 1 minute.
  4. Add the chopped reserved eggplant and cook until tender, about 5-8 minutes.
  5. Add 1 cup of Marina’s Italian Style Tomato Sauce, season with salt and pepper to taste and cook to heat, about 3-5 minutes, before removing from heat.
  6. Spread the remaining Tomato Sauce over the bottom of a baking dish. Place the eggplant shells in with the fleshy hollowed out sides up, fill them with the sauce, top with the cheeses, and bake in a preheated oven at 400°F. Bake until cheese has melted and sauce is bubbling, about 10-15 minutes.
  7. Serve with fresh basil.
Notes
  1. Make scooping out the eggplant easier by cutting crosshatches and ¼ inch around the outside before scooping.
  2. If eggplant shells will not stand upright, cut a small slice from the bottom to create a small flat area to help stabilize them.
  3. You can skip pre-baking the eggplant shells if you fill the raw eggplant with the sauce, cover it with foil, and bake it at 350°F. Bake until the shells are tender and cheeses are melted; baking time increases to 40-50 minutes.
  4. Omit the sausage for a vegetarian version of the dish.
Adapted from Closet Cooking
Adapted from Closet Cooking
Circle B Ranch http://www.circlebranchpork.com/
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Circle B Ranch, LLC
RR2 Box 2824
Seymour, MO 65746
Phone: 417-683-0271