Sausage Stuffed Eggplant Boats Easy Baked Eggplant Recipe

Sausage Stuffed Eggplant Babaganosh

Preheat oven to 400 degrees F (200 degrees C). Brush cut sides of eggplant with olive oil and place, cut-side up onto a baking sheet. Roast in preheated oven for 30 minutes, then remove and allow to cool slightly. Meanwhile, brown the Italian sausage in a skillet over medium-high heat; drain off the grease. Place into a mixing bowl, and season.

Sausage Stuffed Eggplant Boats Easy Baked Eggplant Recipe

Mix the filling - Add the tomato sauce, fresh basil (torn or roughly chopped) and roughly chopped mozzarella and mix until combined (photos 7 & 8). Stuff the eggplants - Fill the eggplants with the mixture then sprinkle each one with some fennel seeds. Bake in the oven for another 25 minutes until melted and slightly golden (photos 9 & 10).

Sausage Stuffed Eggplant Babaganosh

Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the onion and peppers and cook until slightly softened, 3 to 4 minutes. Add the garlic and 1/2 teaspoon fennel seeds and cook until fragrant, 30 seconds to 1 minute. Add the sausage, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon.

Sausage Stuffed Eggplant Babaganosh

Instructions. Preheat oven to 350 degrees (F). Line a large baking sheet with parchment paper; set aside. Cut eggplant in half, scoop out the center (leaving just enough meat inside the skin so that it holds its shape when baked). Bring 4 cups of water to a rolling boil.

Sausage Stuffed Eggplant Babaganosh

Place flesh side down on a baking sheet and bake for 25-30 minutes. After baking, use a spoon to scoop scored insides out of eggplant halves to create boats. Use a fork to mash up the scooped insides. Make the stuffing. Brown sausage and onion in a skillet on the stove top over medium heat. Drain away excess fat.

Sausage Stuffed Eggplant Babaganosh

Stuff the sausage mixture into the eggplant shells. Pour hot water inside the baking sheet, around the eggplants. Bake in the oven for 25 to 30 minutes, or until eggplant is tender. Remove from oven and sprinkle cheese on top of each eggplant. Bake for another 5 minutes, or until cheese has melted.

Baked Stuffed Eggplant with Italian Sausage Recipe Food & Wine

Add the garlic and chopped eggplant, and continue to cook for 4 minutes, stirring often. Add a cup of the tomatoes, basil, salt and pepper, and stir to mix well. Cook for another 2 to 3 minutes. Smear the remaining half cup of tomatoes into the bottom of an oven proof casserole dish. Place the eggplant shells cut side up on top of the sauce.

Stuffed Eggplant with Sausage and Provolone Cheese

Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil. Cut around the edge of the flesh in each eggplant half using a sharp paring knife, leaving a 1/2-inch border. Scoop out flesh using a spoon, leaving 1/2-inch-thick shell; reserve flesh and chop into bite-size pieces.

Stuffed Eggplant with Sausage and Provolone

Roughly chop all the eggplant flesh into small ½-1 inch pieces. Add the breadcrumbs and the chopped eggplant chunks right into the skillet with the sausage and mix well. Stuff the eggplants with the sausage mixture, top each eggplant boat with ¼ cup cheese, and bake at 350F for 15 minutes, or until the cheese is melted.

Sausage Stuffed Eggplant Babaganosh

Add the tomato sauce, oregano and parsley and allow to simmer for for about 3 minutes. Remove from the heat and allow the mixture to cool. Combine the mixture with an egg. Arrange the eggplant in a baking dish. Add the Provolone cheese slices to the bottom of the eggplant and then fill with the sausage mixture.

Sausage Stuffed Eggplant Babaganosh

Instructions. Preheat oven to 350 degree F. Cut the eggplant in half and then cut the two ends so the eggplant can stand nicely on a cookie sheet. Using a melon ball scoop, scoop out the insides and sed aside. In a large saute pan, add the oil and sausage and try to crumble into small pieces.

Sausage Stuffed Eggplant Roasted eggplant recipes, Cooking recipes

Cook for about four to five minutes more, stirring occasionally with a wooden spoon to mix the meat. Mix in the tomatoes, basil and parsley. Cook for two or three more minutes. Turn off the heat, and when cool enough to handle, thoroughly mix in the breadcrumbs and salt and pepper to taste. Preheat the oven to 350 degrees.

Sausage Stuffed Eggplant Babaganosh

Preheat the oven to 375 degrees and line two rimmed baking sheets with parchment paper. Spray the parchment paper generously with vegetable spray. Slice the top and bottom of each eggplant. Cut a thin piece off each side so that when you slice the eggplant lengthwise into ½ inch thick slices, each slice will lie flat on your prepared baking sheet.

Sausage Stuffed Eggplant Babaganosh

Instructions. Preheat the oven to 400°F. Bring a large pot of water to a boil. Hollow out the flesh of the eggplant to create a boat using a melon baller or small knife, leaving a 1/2-inch of the skin all around to create a shell. Roughly chop the scooped out eggplant flesh.

Stuffed Eggplant Delicious eggplant stuffed with spicy sausage and

Preheat oven to 350 degrees F. Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until.

Cooking With Elise Stuffed Eggplant

Place eggplant shells, cut side up, on a baking sheet, and broil just until tender, about 5 minutes. Remove from oven, and reduce oven temperature to 375°F. Heat 1 tablespoon oil in a large.