About this recipe: A super-delicious way to serve aubergines. The flesh of an aubergine is scooped out and mixed with pork sausage, cheese and seasonings, before being stuffed back into the skins and baked to perfection.
OH MY GOD, this was amazing. I didn't follow the recipe though, this is what I added/did: 1-scraped the eggplant and put the shells in the oven at 350. 2-chopped up half of a very large onion, added a can of mushrooms, and some minced garlic...threw all that into the pan and sprayed with Mazola olive oil spray. I sauteed all that until it was nice and soft, spraying occasionally with the spray. Then I added a little of 1/2 pound of sweet italian sausage. Once that was cooked, I added the eggplant. Cook a while. Added generous amount of parsley and a splash of white wine. 3-Added a can of basil, oregano, and garlic diced tomatoes. 4-added less than 1/2 cup of breadcrumbs, plus parmesan and mozzarella cheese. Filled the shells and popped in the oven. In the last ten minutes of baking, I sprinkld the top with more mozzarella cheese and breadcrumbs. DELICIOUS! - 04 May 2008 (Review from Allrecipes US | Canada)
I made quite a few changes to this recipe, but kept the original spirit of it. I omitted the olive oil completely in order to reduce the fat and calories. It was not missed at all. I used olive oil cooking spray instead. I added 1 cup of chopped onion, 4 oz. of white mushrooms, and used half a cup of bread crumbs instead of 2 cups. I also used 7 cloves of garlic and only 1/3 cup of cheese. The next time I try this recipe, I will omit the breadcrumbs entirely and see how it comes out. I will definitely make this again. - 18 Nov 2004 (Review from Allrecipes US | Canada)
Looking at this recipe, I thought it was a really good basis for a stuffed eggplant. I did however change a lot--I used Hot Italian Turkey Sausage (2) and cooked it in about 5 tbsp garlic (since I love garlic). I only used about 1.5 tbsp of olive oil total (I didn't understand why they would originally use that much!) When I added the chopped eggplant, I also add very fine chopped mushrooms (~1.5 cups), and diced sweet onion (half an onion). I didn't have any wine on hand so I put in just a tiny bit of water, but found that with all those veggies in the pot, there was plenty of liquid. I pretty much kept the spices the same, but threw in a bunch of my favorites (I randomly grabbed stuff). I also added about 3/4 cup grated sharp white chedder cheese instead, and only added about a cup or so of bread crumbs (enough were there was no liquid and the mixture was smooth--I am not a fan of a lot of bready mixtures). I stuffed the eggplants, and baked them for just under 30 min. I thought they were great, huge portions (I've had left overs for a few days), and are great with a green salad or as an appetizer. One thing I will do next time is add more onion, and reserve some of the stuffing mixture and possibly make patties or something with it so there isn't so much stuffing in the eggplants themselves. - 09 Aug 2006 (Review from Allrecipes US | Canada)