Ricotta & Sausage Stuffed Eggplants
This popular restaurant dish is so easy to serve at home.
Servings Prep Time
4 25minutes
Cook Time
25minutes
Servings Prep Time
4 25minutes
Cook Time
25minutes
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.