Sausage Stuffed Eggplant

2 medium eggplants (about 2 lbs.)
1 lb. Italian sausage
1 tablespoon vegetable oil
3/4 cup chopped carrots
One 4 oz can sliced mushrooms, drained
1/2 cup process cheese spread

Cut eggplants in halt lengthwise. Remove pulp, leaving a 1/4 inch shell. Chop pulp. Set both aside.

Remove casings from sausage. Brown sausage in large skillet, stirring until it crumbles. Drain well and set aside. Wipe skillet clean with paper towels.

Heat vegetable oil in skillet. Add eggplant pulp and carrots. Saute until tender. Stir in sausage, mushrooms, and cheese. Place eggplant shells in a 12x8x2 inch baking dish. Spoon sausage mixture into shells. Bake at 375F for 15 to 20 minutes.

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Cajun Country -- New Iberia, Louisiana