Stuffed Eggplant

So delicious! Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer! A must try!

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.

Step: 2

Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.

Step: 3

Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

Per Serving: 977 calories; protein 31g; carbohydrates 51.6g; fat 69.7g; cholesterol 97.9mg; sodium 2082.4mg.

Preparing your meal in advance can be best to feel enjoyable when you do it with your favorite music in the background , a relaxing beverage of your pick or even a partner. It is thoughtful to write every step required to create the food , which may include all of it from your kitchen cupboard and utensils to your ingredients . Make sure to checkdown the ingredients in order , so as not to leave it . A handwritten list is typically best.

Bought the right cooking tools is just as important as having the right dishes menu . This includes all of from pots, pans, bowls and utensils to those essential items that are easy to forget, such as parchment paper and foil. Items like squeeze bottles for adding the perfect drizzle or decoration to your dish and long tweezers to range smaller and thinner foods are a must-have for all of home chef.