GRAYCE'S STUFFED EGGPLANT

Good morning.  I don't want to say too much but I think it may really be getting to be our beautiful Spring weather.  Another glorious day in Southern California today!

My Grandmother grew a lot of eggplant in the garden and she had a million different ways to prepare the beautiful purple globes.  Dipped in a batter and fried (one of my personal favorites), stuffed, caponata, and on and on.  I loved the stuffed ones that she made.  And she stuffed with many different things at different times.  One of my favorites is the recipe I have for you today.

STUFFED EGGPLANT

1 very large eggplant
3 or 4 Italian sausages
1 small Onion chopped
3 cloves of Garlic chopped fine
4 Roma tomatoes seeded and chopped
Italian Parsley chopped
Basil chopped
1/2 cup Bread Crumbs
1/2 cup Parmesan cheese
salt and pepper

Cut the very end off of the eggplant.  Cut the eggplant in 1/2.  With a small paring knife cut around the eggplant close to the skin but leaving about 1/8" of the meat so it will keep it's shape when cooking.  Cut the flesh of the eggplant into small cubes.  In a skillet, heat about 3 to 4 tablespoons of olive oil.  Add the eggplant and saute for about 10 minutes or until very tender.  Take out the eggplant and set aside.  Add a little more olive oil to the pan and add the garlic and onions and saute until soft.  Remove the sausage from the casings and crumble up and add to the pan.  Saute until fully cooked.  Breaking it up into small pieces as you cook.  Add the tomatoes that have been seeded and chopped, the parsley and basil.  Cook for about 3 minutes. Salt and pepper to taste.  Put all of this into a bowl, add the eggplant, the bread crumbs and the cheese.  Mix well.  Put into the eggplant shells.  Put into a baking dish.  Add 1/4 cup of wine mixed with 1/4 cup of water to the dish.  Cover and bake at 350 for about 45 minutes.  Remove cover and continue baking for about 10 more minutes until the eggplant is done.

Serve with a Salad and a glass of crisp White Wine. Also some hot Garlic Bread wouldn't hurt :)


Thanks for stopping in today
Ciao
Grayce