Stuffed Eggplant | Chef Jean-Pierre

By Chef Jean-Pierre · 60 min

Ingredients

Instructions

1. Preheat the oven to 190°C (375°F).
2. Halve the eggplants lengthwise and scoop out the flesh, leaving shells about 6 mm (1/4 inch) thick. Chop the flesh into pieces no bigger than 6 mm (1/4 inch). Brush the shells inside with olive oil, season with salt and pepper, and bake on a baking sheet for about 30 minutes, until very soft and tender.
3. Meanwhile, sauté the onion over medium heat until translucent. Add the chicken sausage and break it up as it browns.
4. Once browned, add the mushrooms and cook until their water has evaporated.
5. Add the bell peppers, rosemary, thyme, garlic, crushed tomatoes and the chopped eggplant flesh.
6. Simmer uncovered on very low heat until the eggplant is soft and tender, about 45 minutes.
7. Fill the baked shells with the sausage and vegetable mixture, then top with mozzarella and Parmesan.
8. Return to the oven for 15 to 20 minutes, until the cheese is golden and bubbly. Broil the last few minutes for a more golden top if you like.
9. Garnish with chopped parsley and serve hot.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

More recipes with

GarlicOnionCheeseTomatoBell pepperMushroomParmesan cheeseMozzarella cheese