For The Press | In The 'Nac | Advertise | About Us | Contact Us | Newsletter | Upload Photos to the Fridge
Farmers Almanac Home
sign up to become a member
and receive our free newsletter
and receive our free newsletter
Recipe Article Archives
Halve eggplant lengthwise and remove (and save) enough pulp to make a shell about
1/4" thick. Sprinkle inside of shell with salt. Cook eggplant pulp in enough salted water to just cover the pulp. Cook until tender. Drain. Combine eggplant pulp with bread crumbs, grated onion, and salt and pepper to taste. Add the sausage to the mixture, then stuff the eggplant shells with it. Brush tops with melted butter. Place in a shallow
baking dish containing 1/2" water. Bake at 375°F until tender, about 30 minutes.
Baked Eggplant
Medium eggplant
Salt and pepper
1 cup bread crumbs
1 medium onion, grated
2 links smoked sausage, ground (or put through food processor)
2 tbsp. butter, melted
Halve eggplant lengthwise and remove (and save) enough pulp to make a shell about
1/4" thick. Sprinkle inside of shell with salt. Cook eggplant pulp in enough salted water to just cover the pulp. Cook until tender. Drain. Combine eggplant pulp with bread crumbs, grated onion, and salt and pepper to taste. Add the sausage to the mixture, then stuff the eggplant shells with it. Brush tops with melted butter. Place in a shallow
baking dish containing 1/2" water. Bake at 375°F until tender, about 30 minutes.
