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STUFFED EGGPLANT



This is a lower carb recipe as it uses no bread or fillers, just fresh eggplants stuffed with Italian Sausage, vegetables and cheese and seasoned with our Garlic Salt and Mediterranean Blend (with just a hint of Fennel). It is a delicious blend of flavors and a delightful way to enjoy this wonderful summer vegetable. What a treat!

MEDITERRANEAN BLEND, Garlic Salt

Ingredients:

2 Small Eggplants

Olive Oil

1 Small Roma Tomato, chopped

1/4 cup chopped Yellow or Orange Pepper

1/4 cup chopped Onion

1/2 lb Mild Italian Sausage, cooked, drained, and crumbled

1/4 cup Grated Parmesan Cheese

1/2 cup Shredded Italian Five Cheese Blend

2 tsp Garlic Salt

1 Tblspn Mediterranean Blend

Directions:

Preheat oven to 350 degrees. Slice the eggplants in half, lengthwise and score the surface of each half with 2-3 x marks. Salt and pepper each half and sprinkle them with olive oil. Place the halves, flat side down on a baking sheet and bake them in the preheated oven for 30-40 minutes or until the flesh is tender, and the insides are soft and can be scooped out of the shell. Scoop the cooked eggplant (should be mushy) out of the shells and set aside about 1/2 cup of the cooked eggplant. Saute the onions and peppers in a little olive oil until just tender. Add the cooked eggplant, chopped tomato, spices, sausage, parmesan cheese and stir until combined. Stuff each eggplant shell with the sausage mixture. Drizzle the top of each stuffed shell with a small amount of olive oil and bake them on a baking sheet (350 degree oven) for about 15 minutes. Remove the stuffed eggplants from the oven and sprinkle the tops with the shredded Italian cheese blend. Return them to the oven and bake for an additional 5 minutes or until the cheese is melted.






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