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Stuffed Eggplant
- Heat the remaining 1 tablespoon of olive oil in a large, deep skillet over medium-high heat.
- Add the sausage, onion, mushrooms, and garlic. Cook and stir until the sausage is evenly browned.
- Stir in the reserved chopped eggplant and basil.
- Add the tomato-basil pasta sauce and cook, stirring, for 5 minutes.
- Mix in ½ cup of panko bread crumbs and ¼ cup of Parmesan cheese.
4. **Stuff the Eggplant:**
- Stuff the sausage mixture into the prepared eggplant shells.
- In a small bowl, combine the remaining panko bread crumbs and Parmesan cheese. Sprinkle this mixture over the stuffed eggplant.
5. **Bake:**
- Place the stuffed eggplant on the prepared baking sheet.
- Bake in the preheated oven until the eggplant is tender, about 45 to 50 minutes.
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Enjoy your flavorful stuffed eggplant!
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