Spinach and Sausage-Stuffed Eggplants
Recipe - Welcome
Spinach and Sausage-Stuffed Eggplants
0
Servings4
Cook Time60 Minutes
Calories607
Ingredients
2 small eggplants
1 Tbs salt
1 cup cherry tomatoes
6 Tbs extra virgin olive oil, divided
2 links Italian sausage
4 cloves garlic, minced
1/4 cup dry red wine
1 cup frozen spinach, thawed and drained (or fresh)
1/3 cup fresh breadcrumbs
1 cup marinara sauce
1/2 cup goat cheese crumbles
1/2 cup grated parmesan cheese, plus more for garnish
1/2 cup pine nuts
Directions
- Preheat oven to 450° F. Cut eggplants in half, lengthwise. Using a sharp knife, score the eggplants in a diamond crosshatch pattern. Sprinkle salt over eggplants, and allow to sit for 30 minutes. Meanwhile, toss tomatoes with 2 tablespoons of oil. Place on a baking sheet. Roast tomatoes for 7 to 10 minutes until just bursting. Set aside.
- Gently squeeze or blot eggplants with paper towels to remove excess water. Brush eggplants with remaining oil. Place on a baking sheet, cut-side down. Bake eggplants for 20 to 25 minutes or until they start to soften.
- Remove the sausage meat from the casing, and break apart with a fork. Brown meat until cooked through. Add garlic. Cook for 2 more minutes. Add wine; stir until wine evaporates. Turn off the heat. Stir in the spinach, tomatoes and breadcrumbs. Add 1/4 cup of marinara to each eggplant half. Evenly divide the sausage stuffing between the eggplant halves. Top with goat cheese, 1/2 cup parmesan and pine nuts. Bake for 10 minutes. Garnish with extra parmesan before serving.
Nutritional Information
Calories: 607, Fat: 46 g (12 g Saturated Fat), Cholesterol: 59 mg, Sodium: 1754 mg, Carbohydrates: 24 g, Fiber: 9 g, Protein: 20 g.
0 minutes
Prep Time
60 minutes
Cook Time
4
Servings
607
Calories
Shop Ingredients
Makes 4 servings
Not Available
Brookshire's Iodized Salt - 26 Ounce
$0.98$0.04/oz
Not Available
Brookshire's Extra Virgin Olive Oil - 17 Each
$8.98 was $10.98$0.53 each
Johnsonville Sausage, Italian, Mild - 19 Ounce
$5.98$0.31/oz
Not Available
Not Available
Brookshire's Cut Leaf Spinach - 10 Ounce
$1.98 was $2.78$0.20/oz
Brookshire's Bread Crumbs, Plain - 15 Fluid ounce
$1.98$0.13/fl oz
Brookshire's Homestyle Marinara Pasta Sauce - 24 Ounce
$1.98$0.08/oz
La Bonne Vie Goat Cheese Crumbles - 4 Ounce
$6.49$1.62/oz
Brookshire's Parmesan Cheese, Grated - 8 Ounce
$3.68$0.46/oz
Brookshire's Pine Nuts - 6.5 Ounce
$9.98$1.54/oz
Nutritional Information
Calories: 607, Fat: 46 g (12 g Saturated Fat), Cholesterol: 59 mg, Sodium: 1754 mg, Carbohydrates: 24 g, Fiber: 9 g, Protein: 20 g.
Directions
- Preheat oven to 450° F. Cut eggplants in half, lengthwise. Using a sharp knife, score the eggplants in a diamond crosshatch pattern. Sprinkle salt over eggplants, and allow to sit for 30 minutes. Meanwhile, toss tomatoes with 2 tablespoons of oil. Place on a baking sheet. Roast tomatoes for 7 to 10 minutes until just bursting. Set aside.
- Gently squeeze or blot eggplants with paper towels to remove excess water. Brush eggplants with remaining oil. Place on a baking sheet, cut-side down. Bake eggplants for 20 to 25 minutes or until they start to soften.
- Remove the sausage meat from the casing, and break apart with a fork. Brown meat until cooked through. Add garlic. Cook for 2 more minutes. Add wine; stir until wine evaporates. Turn off the heat. Stir in the spinach, tomatoes and breadcrumbs. Add 1/4 cup of marinara to each eggplant half. Evenly divide the sausage stuffing between the eggplant halves. Top with goat cheese, 1/2 cup parmesan and pine nuts. Bake for 10 minutes. Garnish with extra parmesan before serving.