Italian Sausage-Stuffed Eggplant

Italian Sausage-Stuffed Eggplant can be made with pork or turkey Italian Sausage. The stuffing can be made a day ahead and refrigerated.

Italian Sausage-Stuffed Eggplant
(Mark Kelly, 2017)

Serves 6

3 large eggplants, halved lengthwise
3 medium zucchini, peeled, 1/4-inch dice
3 large shallots, peeled, sliced into slivers
5 large garlic cloves, minced
Extra-virgin olive oil
1 1/2 lbs. Italian sausage, browned and crumbled
6 Tbsp flat leaf parsley, coarsely chopped, plus more for garnish
1 Tbsp dried Italian Herbs
1 15-oz. can diced tomatoes
1 Tbsp tomato paste
Kosher salt
Freshly ground black pepper
Cooking spray
2/3 cup coarsely chopped Romano cheese
6 oz. fresh mozzarella, torn into 3/4-inch pieces
Freshly grated Parmesan

Preheat oven to 400F.

Place the eggplant halves on a foil-lined rimmed baking sheet with a wire rack. Score the cut side off each eggplant 1/2-inch apart lengthwise and crosswise taking care not to cut through the skin. Season generously with salt and spray the cut side with cooking spray. Bake for 40 minutes. Remove and cover loosely with foil. Allow to cool before handling.

Meanwhile, heat 2 tablespoons of oil in a large heavy skillet over medium heat. Add garlic and cook for 30 seconds. Add shallots and cook until softened, about 2 minutes. Add zucchini and season with salt, pepper, and Italian herbs. Cook, stirring occasionally, for 4 to 6 minutes. Add tomato paste and stir into zucchini mix. Add diced tomatoes with their juice and cook, stirring occasionally, until most of the liquid has evaporated about 8 minutes. Add the crumbled Italian sausage, chopped Romano, and parsley and stir to combine. Remove from heat and season with salt and pepper.

Lower oven heat to 350F.

Using a spoon scoop out most of the flesh from each eggplant, leaving about 1/2-inch of skin and flesh. Fill each hollowed out eggplant with one-sixth of the Italian sausage mixture. Return to the prepared baking sheet without the wire rack. Bake for 30 minutes. During the last 5 minutes, dot each eggplant with the fresh mozzarella pieces.

Serve warm with Parmesan and parsley garnish.

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