Stuffed Eggplant


  • 2 Eggplants
  • 1/2 lb Pork Sausage
  • 1/4 C grated parmesan cheese
  • 1 can tomato sauce
  • 1 tsp oregano
  • 3 C bread crumbs
  • dash of salt
  • lots of pepper


  • Slice eggplants in half length-wise.
  • Using a spoon, dig out each eggplant as thin as possible. Save the shells to refill.
  • Put the spoon out pieces of eggplant in a saucepan with a little water and boil until soft.
  • Mash boiled eggplant, add bread crumbs, oregano, salt, pepper, 1/2 of the cheese, 1/2 of the tomato sauce and the sausage. Mix together.
  • Put the 4 shells in a cakepan and fill with mixture.
  • Spoon on the rest of the tomato sauce on each and sprinkle on the rest of the cheese.
  • Cover and bake at 300° for 2 hours.
  • Uncover and continue baking until shell is soft.

Category: Main dishes