Nom Nomz Tuesday

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Sausage stuffed eggplants.

Yes, I said sausage stuffed eggplants.  I’m not really a fan of eggplants, especially when they’re cooked all slimy and what not.  I’m a big texture girl (which is why I also don’t eat okra) but this recipe has me wanting more. 

Peep the recipe after the jump! 

You will need:

  • 4 eggplants, halved lengthwise
  • 3 tablespoons Olive Oil
  • 1 pound of sausage, your choice of sausage, but I recommend one with a bit of heat,  YUM – casings removed
  • 6 cloves of garlic, chopped
  • 1 cup fresh parsley, chopped
  • 1 tablespoon thyme
  • salt and pepper to taste
  • 1 cup grated mozzarella cheese



  • Preheat oven to 400 degrees Fahrenheit.
  • Scoop out the flesh of the eggplant, chop, and set aside.

  • Season the empty shells with salt and pepper, and coat with some olive oil; set aside.
  • Heat olive oil in a large, deep skillet over medium high heat.
  • Put in the sausage and garlic, and saute until sausage is evenly brown.

  • Mix in the chopped eggplant.
  • Season with parsley, thyme, salt and pepper.
  • Stuff the mixture into the eggplant shells and place them in a baking sheet filled with 1/4 inch water.

  • Bake in the oven for 30 minutes.
  • Take out and sprinkle cheese on top.
  • Bake for another 5 minutes, or until the cheese has melted.

EAT ON LOVELIES!  EAT ON! Thank you Kate!