Recipe - Sausage Stuffed Eggplant

2 md Eggplant
1 pound Hot bulk sausage
1 lg Onion; chopped
1 md Green bell pepper; chopped
16 ounce Can tomatoes; undrain/coarse
chopd
1 Egg; slightly beaten
1 cup Shredded Cheddar cheese

Cut eggplant in half lengthwise; scoop out pulp, leaving a 1/4" shll. Chop
pulp, andset aside. Cook sausage in a large skillet until browned, stirring
to crumble; drain off excess drippings. Add chopped eggplant, onion, green
pepper and tomatoes; cook until most of the liquid evaporates, stirring
often. Gradually stir about One fourth of the sausage mixture into egg. Add back
to remaining sausage mixture, stirring constantly. Stir in cheese. Stuff
shells with sausage mixture; place in a 13x9x2" baking dish. Add water to
One half " depth; cover and bake at 350 F. for 30 minutes. Yield: 4 servings.
Submitted to magazine by Cindy L. Overall, Baton Rouge, Louisiana MC
formatting by bobbi744@sojourn.com

Recipe by: Southern Living Magazine, September, 1981, p. 220

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Apr 27, 1998