Stuffed Eggplant (aubergine)

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 12 ounces bulk lamb sausage
• 2 medium eggplants
• 1/4 cup olive oil
• 2 cups mushrooms, sliced (8 oz)
• 1 green pepper, chopped (1 cup)
• 1 onion, chopped (1/2 cup)
• 1 tablespoon garlic, minced
• 1 cup breadcrumbs
• 1/2 cup parmesan cheese, grated
• 1 teaspoon dried basil leaves
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup mozzarella cheese, shredded (4 oz)

Recipe

• 1 heat oven to 350.
• 2 in 10-inch skillet cook sausage over medium heat, until browned; drain off fat and set aside.
• 3 cut eggplants in half lengthwise. remove and cube pulp, leaving 1/4-inch shell.
• 4 in skillet heat oil; add eggplant pulp, mushrooms, green pepper, onion and garlic. cook over medium heat until tender (5 minutes).
• 5 in seperate bowl combine cooked vegetables, bread crumbs, parmesan cheese, basil, salt and pepper.
• 6 place eggplant shells in 13x9 baking pan. spoon mixture into shells and sprinkle with mozzarella cheese.
• 7 bake 40-45 minutes until fork tender.