Ingredients: |
Ingredients: 1 Eggplant
3 Tablespoons Extra-virgin olive oil, divided
1 Cup White wine
½ Pound Italian sausage (removed from casing)
Salt and pepper to taste
1 Onion, diced
3 Cloves garlic, minced
1 Red bell pepper, diced
½ Cup Basil leaves, chopped
½ Cup Flat-leaf parsley, chopped
1¼ Cups Grated Pecorino Romano, divided
¼ Cup Bread crumbs (fresh is better)
½ Cup Mozzarella, shredded
1 Egg
2 Chopped tomatoes
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Directions: |
Directions:Preheat oven to 350ºF.
Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Microwave the eggplant shells around four min. Sauté the scooped-out center in a pan until very soft, about 10 to 12 minutes. (Add one cup white wine)
Meanwhile, in a medium saute pan heat one tablespoon olive oil over medium heat. Season the sausage with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the sausage begins to brown slightly. Drain the sausage, removing the extra, unnecessary fat. Let cool briefly and chop the cooked sausage so that there are no large chunks of meat.
In another medium saute pan over medium heat add the remaining two tablespoons olive oil and saute the onions, peppers and garlic together.
In a bowl, mix together the cooked eggplant, vegetables, cooked beef, herbs, one cup of Pecorino Romano, mozzarella cheese, bread crumbs, and the egg.
Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the two halves.
Top with chopped tomatoes and the remaining ¼ cup of Pecorino Romano cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in a preheated oven. Let cool briefly, slice widthwise and serve. |
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