1/2 to 1 lb. ground pork sausage (suit yourself)
1 medium eggplant
1 cup fresh mushrooms, sliced (optional)
1/2 cup or more green pepper, chopped
1/4 cup or more onion, chopped
1 clove garlic, pressed or minced
2 tablespoons olive oil (or other suitable oil)
1/2 cup or more soft bread cubes
1/4 cup Parmesan cheese, grated
1/2 teaspoon basil leaves
1/2 teaspoon salt, divided
Dash black pepper
1/2 cup plus Mozzarella cheese, shredded
In small bowl, microwave pork sausage at High 2-3 minutes or until meat is no longer pink. Drain.
Cut eggplant in half lengthwise. Scoop out pulp leaving 1/4-inch shell if you prefer to stuff the shells. Otherwise, skin the eggplant, chop or slice. In 2 qt. casserole, combine eggplant pulp and remaining ingredients except Mozzarella. Cover and microwave at High 6-8 minutes or until vegetables are tender. Add sausage and stir. Microwave another 6-7 minutes or until eggplant is fork tender. Top with Mozzarella cheese and give it another 1/2 minute to melt. Serves 2-4.
Since the eggplants will soon be harvested in our gardens, I thought I would share a favorite recipe that was acquired many years ago from the U of Minn. Extension small groups on a lesson in vegetables. It was called Stuffed Eggplant, but I have changed the name to Eggplant Combo and have changed a few things. I’ll give the recipe, but it is quite forgiving as to the amounts and how it is cooked.
Mary Crawford, Beaver Creek, Minn.