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:

1. Pre heat oven at 425 degrees
2. Cut eggplant in half,
3. Place eggplant on a baking sheet and brush with olive oil.
4. Sprinkle with salt, pepper, oregano, and basil
5. Cook for about 25 minutes
6. Remove and set oven at 350 degrees
7. In a mixing bowl add chopped sausage, shredded mozzarella, bread crumbs, and egg.
8. Place on the top of the eggplant,
9. Bake for another 15 minutes, and serve.

Serve and enjoy.