Baked Stuffed Eggplant

BAKED STUFFED EGGPLANT

INGREDIENTS

1 eggplant

Salt and pepper

1/2 cup olive oil, divided

1 lb sweet Italian sausage, casings removed

2 cloves garlic, chopped

2 tbsp chopped fresh parsley

1/2 cup white wine

2 cups Italian seasoned bread crumbs

1.2 cup grated Parmesan cheese, divided

DIRECTIONS

Preheat oven to 350˚. Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
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 the bread crumbs and 1/4 cup parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplants shells, and sprinkle top with remaining parmesan cheese.
Bake in preheated oven for 30-40 minutes, or until eggplant is tender.