Halve eggplants lengthwise. Carefully scoop out pulp, leaving a 1/2-inch shell.
Chop pulp; set aside.
IN a 12-inch skillet cook shells, cut side down, in shallow boiling water, covered, about 2 minutes or till tender; drain.
Cook sausage, onion, and green pepper till sausage is brown; drain well.
Stir in eggplant pulp, parsley, and oregano; cook, covered, over medium heat for 5 minutes.
Stir in Parmesan cheese.
Spoon sausage mixture into shells.
Place in a 15x10x1-inch baking pan.
Bake, covered, at 350 degrees for 20 minutes.
Arrange tomato slices on top.
Bake, uncovered, about 5 minutes or until heated through.
Originally Submitted
7/5/2010
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