Stuffed Eggplant

Now, I hope you're not thinking this is some version of stuffed peppers, because this is not that dish. Sausage Stuffed Eggplant is not one bit like stuffed peppers. 

The dish you should be thinking about is lasagna. Lasagna in all its goodness. Buffalo mozzarella, Parmesan, sausage, tomatoes, garlic and onions, without one bit of pasta.

Our house hasn't seen real lasagna in years. Not simply because I have a whole mess of things to do with my time besides trying to get cold ricotta to spread on hot noodles, but also because all that pasta is simply filler. Like putting sawdust in a McD's hamburger. I mean, how many times have you pushed the pasta aside and dug right into the filling? If you're anything like me, every single time.

Well, this dish rectifies that situation. With all the flavor of lasagna, no pasta, and no layering, its a delicious family favorite.

Ingredients:

1 eggplant, halved lengthwise

1 pound ground Italian sausage

½ yellow onion, chopped

3 tomatoes, chopped

3 Tbs olive oil

2 cloves garlic, chopped

2 Tbs tomato paste

¼ cup almond flour (you can substitute breadcrumbs, if you prefer)

2 eggs, beaten

1 cup mozzarella cheese, cubed

½ cup Parmesan cheese, grated

salt and pepper

Directions:

1.    Preheat oven to 400 degrees

2.    Start with eggplant, which will roast while you make the filling. Place eggplant halves, cut side up on a lined baking sheet and roast for 30 minutes. (I prefer to do this the day before, not only to save time, but to allow the eggplant to cool before handling.)

3.    While eggplant is roasting, cook the sausage in a large frying pan until no longer pink. Add garlic and onion, and sauté for 5 additional minutes.

4.    Drain fat from sausage, and add olive oil, chopped tomatoes, tomato paste, and reduce to a low simmer.

5.    While sauce is simmering, remove eggplant from the oven and allow to cool.

6.    Scrap flesh from each eggplant half to within ½ inch from skin, roughly chop and add to a bowl along with the sausage mixture, eggs and cheeses. This is your filling.

7.    Spoon filling into your eggplant shells, packing loosely and top with as much Parmesan cheese as you can handle.

8.    Place on baking sheet and bake until warmed through, approximately 40 minutes.

9.    Cut width-wise and serve!