Ricotta & Sausage Stuffed Eggplants

Ricotta & Sausage Stuffed Eggplants

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This popular restaurant dish is so easy to serve at home.
Votes: 7
Rating: 3.43
You:
Rate this recipe!
Course Main Dish
Ingredient List Pork
Prep Time 25 minutes
Cook Time 25 minutes
Servings
Course Main Dish
Ingredient List Pork
Prep Time 25 minutes
Cook Time 25 minutes
Servings
Votes: 7
Rating: 3.43
You:
Rate this recipe!
Ingredients
Instructions
  1. Preheat oven 350° F
  2. Cut eggplants in half lengthwise and scoop out flesh, leaving a ½-inch shell. Chop the flesh into ¼ inch cubes, set aside.
  3. In a large skillet, heat oil over medium-high heat. Add sausage, breaking it apart as you cook and stir until no longer pink. Add eggplant cubes and garlic. Cook and stir 1 minute more. Stir in ricotta, salt and pepper. Mix well.
  4. Fill eggplant shells. Spread the sauce over bottom of lightly buttered 11 x 7-inch baking dish. Place eggplant over sauce and sprinkle tops with Parmesan cheese. Cover with foil and bake for 25 minutes. Remove foil and bake 10 minutes more.