Sausage Stuffed Eggplant

         Yield: 4 Servings
Categories: Main Dishes, Eggplant, Ground Beef, Cheese

2 md Eggplant 1 lb Hot bulk sausage 1 lg Onion; chopped 1 md Green bell pepper; chopped 16 oz Can tomatoes; undrain/coarse -chopd 1 Egg; slightly beaten 1 c Shredded Cheddar cheese Cut eggplant in half lengthwise; scoop out pulp, leaving a 1/4" shll. Chop pulp, andset aside. Cook sausage in a large skillet until browned, stirring to crumble; drain off excess drippings. Add chopped eggplant, onion, green pepper and tomatoes; cook until most of the liquid evaporates, stirring often. Gradually stir about 1/4 of the sausage mixture into egg. Add back to remaining sausage mixture, stirring constantly. Stir in cheese. Stuff shells with sausage mixture; place in a 13x9x2" baking dish. Add water to 1/2 " depth; cover and bake at 350 F. for 30 minutes. Yield: 4 servings. Submitted to magazine by Cindy L. Overall, Baton Rouge, Louisiana MC formatting by bobbi744@sojourn.com Recipe by: Southern Living Magazine, September, 1981, p. 220