Phenomenal Stuffed Eggplant- *low carb* Saturday Weekly Recipe post

Phenomenal Stuffed Eggplant

egg

Serves 4

Always use: Organic, Range fed, WHOLE foods, CLEAN, and all natural ingredients.

Vegetarians- Substitute chopped zucchini’s and quinoa

Paleo- disregard cheese

The Stuff you need;

  • 2 medium eggplants
  • 1 pound Italian sausage, ground
  • 1 diced red onion
  • 6 cloves garlic, minced
  • 1 green bell pepper, diced
  • 4 handfuls fresh spinach leaves (or 1 pkg chopped frozen, thawed and drained)
  • 1 cup sliced mushrooms
  • 1/4 cup red wine
  • 1+1/2 cup tomato sauce
  • 1⁄2 cup black olives, chopped
  • 2 TBS Italian seasoning
  • Salt, Pepper, spices to taste
  • 2 cups mozzarella cheese
  • Parmesan/Reggiano/Romano Italian cheese blend to taste

What to do with the Stuff:

  • Preheat the oven to 350° F
  • Cut the ends off of the eggplants and then slice in half lengthwise
  • Scoop the eggplant meat from the eggplant halves, leaving empty shells, with a  bit of a border
  • Dice and reserve the eggplant guts- salt lightly set aside
  • Place empty eggplant shells in a 13×9 baking dish
  • Saute Italian sausage, onion, and garlic in a large skillet over medium-high heat until browned, add spinach, and wine-cook 5 min
  • Add the reserved eggplant innards, bell pepper and mushrooms to skillet, simmer an additional 10-15 min until all soft and mixed
  • Drain all excess liquid
  • Stir in tomato sauce, olives, and Italian seasonings, and simmer 5 minutes- season to taste
  • Sprinkle some mozzarella cheese evenly over the inside of the eggplant shells
  • Spoon in ample amount of cooked sausage mixture
  • Top the stuffed eggplants with mozzarella & parmesan cheeses
  • Bake 35 – 40 minutes
  • Let cool 5 minutes before serving.
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