Eggplants Filled With Sausage Jambalaya Recipes

EGGPLANT JAMBALAYA RECIPE - (4.5/5)

Steps:

• In a deep nonreactive saute' pan with a tight-fitting lid, warm the oil over medium heat. Add the yellow onion, bell pepper, celery, and the ham, if using, and saute stirring frequently, until the vegetables are very tender and lightly browned, 10-15 minutes. Add the garlic, bay leaves, oregano, thyme, and cayenne and cook stirring,, just until the garlic releases its fragrance, about 2 minutes. Add 1/2 cup of the green onions, the eggplant, tomatoes, stock and rice. Stir well and season with salt and black pepper. Raise the heat to medium-high, bring to a boil, and then immediately reduce the heat to low. Stir well, scraping the pan bottom to be sure nothing sticks. Cover tightly and cook, without stirring, for 20 minutes. Uncover and check to see if the liquid is absorbed and the rice is tender. If not, re-cover and cook for a few minutes longer. Remove the pan from the heat and set aside to let stand, still covered, for 5 minutes. Discard the bay leaves and stir lightly with a fork to fluff before serving. Garnish with the remaining green onions.

SAUSAGE-STUFFED EGGPLANT

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Brush cut sides of eggplant with olive oil and place, cut-side up onto a baking sheet. Roast in preheated oven for 30 minutes, then remove and allow to cool slightly.
• Meanwhile, brown the Italian sausage in a skillet over medium-high heat; drain off the grease. Place into a mixing bowl, and season with garlic powder, Italian seasoning, and pepper. Stir in bread crumbs, 1/2 cup of spaghetti sauce, 1/2 cup of mozzarella cheese, and the beaten egg; mix well.
• Once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1/2-inch of the skin to create a shell. Roughly chop the eggplant meat, and fold into the sausage mixture. Divide evenly among the two eggplant shells, and sprinkle with remaining mozzarella cheese.
• Bake in preheated oven until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes. While the eggplant is baking, warm the remaining spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.

SAUSAGE JAMBALAYA

Steps:

• In heavy skillet, saute the sausage, onion, green pepper and garlic in oil until vegetables are tender. Add chicken and ham; cook for 5 minutes. Stir in the remaining ingredients. , Transfer to a 2-qt. baking dish. Cover and bake at 350° for 1 hour or until rice is tender and liquid absorbed.

STUFFED EGGPLANT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
• Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
• Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

EGGPLANTS FILLED WITH SAUSAGE JAMBALAYA

Steps:

• In a small bowl combine well the bread crumbs and the Parmesan. In a heavy saucepan combine the rice, 2 cups water, and salt to taste, bring the water to a boil, and cook the rice, covered, over low heat for 15 to 20 minutes, or until the water is absorbed and the rice is tender. Halve the eggplants lengthwise and with a melon-ball cutter scoop out the flesh, reserving 4 cups of it and leaving 1/4-inch shells. In a kettle of boiling salted water blanch the eggplant shells in batches for 4 minutes and drain them, inverted, on paper towels.
• In a large heavy skillet brown the sausage over moderate heat, stirring, and transfer it with a slotted spoon to paper towels to drain. Chop the reserved eggplant and in the fat remaining in the skillet cook it with the celery, the bell pepper, and the onions over moderate heat, stirring occasionally and scraping up the browns bits, until the mixture is golden. Add 1 cup water and cook the mixture, covered, stirring occasionally, for 10 minutes. Add 1 cup more water and cook the mixture, uncovered, stirring occasionally, for 2 minutes, or until the eggplant is very soft.
• In a large bowl combine the eggplant mixture, the sausage, the rice, the scallion greens, the parsley, the cayenne, and salt and black pepper to taste. Divide the mixture among the eggplant shells, arrange the eggplants in 2 shallow 15 1/2- by 10 1/2-baking pans, and add 1 cup water to each pan. Bake the eggplants, covered with foil, in a preheated 350°F. oven for 30 minutes. Sprinkle the eggplants with the bread crumb mixture and broil them in batches under a preheated broiler about 4 inches from the heat for 2 to 3 minutes, or until the topping is golden.

EGGPLANT AND SWEET SAUSAGE BAKE

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a large skillet over medium-high heat.
• Add the sausage and cook until brown.
• Add the eggplant, salt, cayenne, and black pepper.
• Saute for 2 to 3 minutes, or until slightly soft.
• Add the onions, bell peppers, and celery and saute for 2 to 3 minutes, or until slightly wilted.
• Add the thyme, oregano, and garlic.
• Stir and cook for 1 minute.
• Add the chicken stock and parsley and cook for about 3 minutes, stirring.
• Remove from the heat and add the bread crumbs and cheese.
• Mix well.
• Spoon into a casserole dish and bake for about 45 minutes, or until bubbly and golden brown.
• Serve hot.

CAJUN BAKED EGGPLANT WITH ANDOUILLE SAUSAGE

Steps:

• Place flour on large plate.
• In large bowl, whisk eggs and milk together.
• Place breadcrumbs on another large plate.
• Coat 1 eggplant slice with flour; shake off excess. Dip into egg mixture, then dredge through breadcrumbs. Place single-layer on baking sheet. Repeat with remaining eggplant slices, flour, egg mixture and breadcrumbs.
• In heavy large skillet over medium-high heat, heat 2 tablespoons oil. Working in batches, cook eggplant until golden brown, about 3 minutes per side. Drain on paper towels; add more oil to skillet as necessary. (Can be made 6 hours ahead. Cover and refrigerate.).
• Preheat oven to 350 degrees F. Arrange half of eggplant slices in 13x9x2-inch baking dish. Spoon 1 1/2 cups salsa over. Sprinkle with ham and sausage, then 1 1/2 cups of each cheese. Cover with remaining eggplant slices, then remaining salsa and cheese.
• Bake until cheese melts and casserole is heated through, about 45 minutes. Cool slightly.