Stuffed Eggplant

Total Time)

1 hrs 15 mins:

Cook Time)

1 hrs:

Prep Time)

15 mins:

Servings)

Ingredients:

1 cup chopped onion

1.2 teaspoon salt

4 cloves garlic minced

1 cup tomato basil pasta sauce

3 tablespoons olive oil divided

1.2 pound sweet italian sausage casings

removed

2 tablespoons chopped fresh basil

3.4 cup italian seansoned panko bread crumbs divided

1.2 cup teaspoon ground black pepper

1 cup sliced fresh mushroom

1 (1.2 pound eggplant halved lengthwise

1.2 cup grated parmesan cheese divided

Directions:

Step.1

Preheat the (oven) to (350 degrees) F (175 degrees) C.

And place the (foil) on a rimmed

baking sheet and assemble all the (ingredients).

Step.2

With (sharp knife) cut the edge of (flesh) of (eggplant) leaving (1.2 inch) edge? Remove (pulp) with spoon leaving (1.2 inch thick) peel? And keep (pulp) aside? And cut it into small (pieces)?

Step.3

Apply 2 tablespoons (olive) (oil) on (shallow) ? Add (pepper) and (salt) ? Keep aside ?

Step.4

Heat 1 tablespoon olive oil in a large deep skillet over medium and high heat. Add the garlic, mushrooms, and onion and cook, stirring, until the onions are evenly browned. Add the basil and chopped eggplant and stir to combine. Add the pasta and cook, stirring, for about 5 minutes. Add 1.2 cups of pasta and 1.4 cups of Parmesan cheese.

Step.5

Stuff the (eggplant) shells with (mixture)? Combine remaining (packo) and (cheese) in a small (bowl)? and sprinkle over the (stuffing)?

Step.6

Cook in preheated oven until the eggplant is soft (about 48 to 50 minutes)

Step.7

Full enjoy

Nutrition Facts:

Per - serving

18g

Protein

21g

Fat

387

Calories

37g

Carbs

Stuffed, Eggplant)