Doggy Bag featuring Stuffed Eggplant Recipe
The Doggy Bag segment features recipes for refreshing and reinventing take home food. We started with left-over Sausage & Peppers and made Stuffed Eggplant.
Left-Over: SAUSAGE AND PEPPERS
Ingredients:
- 2 Baby Eggplant
- 1 Teaspoon Oregano
- 1 Cup Shredder Mozzarella
- 1 Egg
- 1/2 Cup Basil
- 1/2 Cup Seasoned Bread Crumbs
- 1/4 Cup Olive Oil
Preparation:
- Pre heat oven at 425 degrees
- Cut eggplant in half,
- Place eggplant on a baking sheet and brush with olive oil.
- Sprinkle with salt, pepper, oregano, and basil
- Cook for about 25 minutes
- Remove and set oven at 350 degrees
- In a mixing bowl add chopped sausage, shredded mozzarella, bread crumbs, and egg.
- Place on the top of the eggplant,
- Bake for another 15 minutes, and serve.
Serve and enjoy.