Stuffed Eggplant

Stuffed Eggplant

Preparation Time: 1 hour total

Ingredients:

4 oz day old bread (herb gouda bread shown)
2 medium sized eggplant
6 oz mushrooms of your choice
2 oz flavored cheese (truffle/cinnamon cheese shown)
2 medium sized tomatoes
1 medium sized onion
2 cloves garlic
1 cooked sausage link or 2 oz loose sausage cooked (optional)
salt and pepper to taste
parsley

Cooking Instructions:

Cut bread into 1 inch cubes.
Bake in 400 degree oven until crisp, but not burned.
Crush into bread crumbs

Rough chop onion. Heat saute pan on medium high heat with 1 tablespoon olive oil. Add onion.
Chop garlic and add to onion and cook for one minute. Rough chop mushrooms. Add to onion and garlic. Cook for two to three minutes or until mushrooms begin to soften. Chop sausage link
and add to pan, or add cooked loose sausage to
pan. Stir through. Add parsley to taste and stir.
When mixed well, add fresh bread crumbs and stir through. Add more oil if mixture seems dry.

Chop tomatoes and add to pan. Stir through and cook for one minute. Remove from heat.

Cut eggplants in half lengthwise. Carefully remove centers by using a small sharp knife. Cut on an inward angle being careful not to go all the way through the bottom of the eggplant. Continue cutting all the way around the seed pods. Using a tablespoon, begin on fat end of eggplant and gently remove center so you are left with a "boat" to stuff.

Generously drizzle inside of each half with olive oil. Salt and pepper each piece. Add some fresh chopped parsley and/or oregano. Gently start stuffing each "boat" with stuffing mixture. Do not overstuff.

Thinly slice cheese and place on top of each piece.

Add about two tablespoons of olive oil and 1/4 cup of water to bottom of pan.

Bake in 350 degree oven for 20 to 30 minutes, or until eggplant is soft when knife is inserted at fat end, and cheese is melted and browned.

Serve with quick fra diablo sauce

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Great cooking begins here!