STUFFED EGGPLANT recipe

I saw this on TLC the other day and had to share it with you guys. I will be trying this tommorrow night. Only thing I am going to alter is the mortadella for Italian sausage.

INGREDIENTS

3 baby eggplants
1 pound mortadella, diced or chunked
1 ball fresh mozzarella, diced (about 1 pound)
3 whole canned tomatoes, drained and chopped (from 14 ounce can, San Marzano)
1 clove garlic, chopped/pressed
2 eggs
3/4 cup parmesan cheese, grated and divided
3/4 cup chopped parsley, divided


PREPARATION:

1.Preheat oven to 375° Fahrenheit.

2.Cut baby eggplants in half horizontally. Using a spoon, hollow out the inside of the eggplant, creating a cavity to stuff. Chop and reserve half the innards of the eggplant.

3.In a large bowl combine, reserved chopped eggplant, diced mortadella, mozzarella, chopped tomatoes, garlic clove, 2 eggs and 1/2 cup of parmesan cheese. When all ingredients are well combined, stir in 1/2 cup of chopped parsley. Mix until incorporated.

4.Using a spoon, stuff the inside of the hollowed-out eggplants with the mixture. The mixture should be mounded. Sprinkle the tops of the stuffed eggplant with the remaining parmesan cheese.

5.Roast in oven for 15-20 minutes, until the eggplants are cooked and the filling is hot. Remove and garnish with the remaining chopped parsley. Serve warm.