Whole Baked Eggplant Parmesan
From POPSUGAR Food, Sarah Lipoff
Notes
Eggplant can get a bit bitter if you rush the cooking process, so take the time to salt the sides and let them sweat out some liquid before baking.
Ingredients
- 1 medium eggplant
Salt
1 pound Italian sausage
1 12-ounce can crushed tomatoes
3 cloves garlic, chopped
1/2 cup bread crumbs, divided
1/2 cup Kraft Shredded Mozzarella Cheese [1]
1/2 cup Kraft Shredded Parmesan Cheese [2]
1 tablespoon chopped basil
Directions
- Slice the eggplant in half and salt each side. Let set for at least 20 minutes or up to an hour.
- Place the Italian sausage in a sauté pan and brown while breaking up the lumps. Once the meat begins to color, add the garlic.
- Slowly add the crushed tomatoes to the sausage and simmer for 20 minutes. Use the back of a spoon or potato masher to break up the tomatoes and any remaining large chunks of sausage.
- Preheat your oven to 400ºF.
- Rinse the eggplant and then use a melon baller or spoon to lightly scoop out the inside of the eggplant and discard. Place the eggplant in a casserole dish and dust with half of the bread crumbs.
- Divide the sauce between the two sides of the eggplant and then place in the oven. Bake for 40 minutes or until the eggplant is fork tender.
- Remove the eggplant and top with the cheeses and remaining bread crumbs. Place under the broiler until the cheese starts to bubble.
- Sprinkle with basil and serve.
Information
- Category
- Main Dishes
- Cuisine
- North American
- Yield
- 4 servings
- Total Time
- 59 minutes, 59 seconds