| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
Bobbie’s no, Cheese, Eggplant, Ground beef, Main dishes |
4 |
Servings |
INGREDIENTS
| 2 |
md |
Eggplant |
| 1 |
lb |
Hot bulk sausage |
| 1 |
lg |
Onion; chopped |
| 1 |
md |
Green bell pepper; chopped |
| 16 |
oz |
Can tomatoes; undrain/coarse chopd |
| 1 |
|
Egg; slightly beaten |
| 1 |
c |
Shredded Cheddar cheese |
INSTRUCTIONS
Cut eggplant in half lengthwise; scoop out pulp, leaving a 1/4" shll. Chop
pulp, andset aside. Cook sausage in a large skillet until browned, stirring
to crumble; drain off excess drippings. Add chopped eggplant, onion, green
pepper and tomatoes; cook until most of the liquid evaporates, stirring
often. Gradually stir about 1/4 of the sausage mixture into egg. Add back
to remaining sausage mixture, stirring constantly. Stir in cheese. Stuff
shells with sausage mixture; place in a 13x9x2" baking dish. Add water to
1/2 " depth; cover and bake at 350 F. for 30 minutes. Yield: 4 servings.
Submitted to magazine by Cindy L. Overall, Baton Rouge, Louisiana MC
formatting by bobbi744@sojourn.com
Recipe by: Southern Living Magazine, September, 1981, p. 220
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on
Apr 27, 1998
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