‘What can I do with ’ GOOD EATS
ITALIAN STUFFED EGGPLANT Prep: 10 minutes | Cook: 50 minutes | Servings: 4 2 pounds eggplant 2 tablespoons olive oil 1 small yellow onion, diced 1 pound spicy Italian sausage, casing removed, broken into pieces 1 cup marinara sauce 4 teaspoons minced garlic 1 teaspoon dried parsley ½ teaspoon dried thyme ½ teaspoon dried oregano 4 ounces crumbled feta fresh parsley or basil for garnish, optional
eggplant?
RECIPES AND PHOTOGRAPHS BY CATHERINE MURRAY
Cut eggplants in half, lengthwise. Scoop out flesh, leaving a ½-inch border around the eggplant shell. Dice inside flesh and set aside. Generously sprinkle eggplant shells with salt and stand up to drain in a colander. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onions and diced eggplant flesh, stirring regularly for 5 minutes. Add sausage to skillet. Cook until evenly browned, about 5 minutes. Stir in marinara, garlic, parsley, thyme, and oregano, and season with salt and pepper to taste. Preheat oven to 400 F. Wipe salt and moisture from eggplant shells, brush insides with remaining olive oil, and place cut side up on a baking sheet or a baking dish. Stuff sausage mixture into eggplant shells. Bake 30 minutes, sprinkle with cheese, then bake another 5 to 10 minutes until cheese begins to brown. Garnish with parsley and basil, if desired. Per serving: 558 calories, 40 grams fat (15 grams saturated fat), 91 milligrams cholesterol, 1,379 milligrams sodium, 28 grams total carbohydrates, 10 grams fiber, 22 grams protein.
Looking for new ways to prepare that purple thing from the garden? These dishes will have you coming back for more. AUGUST 2021 • OHIO COOPERATIVE LIVING 15
