Cajun Stuffed Eggplant

  1. Set the oven at 400°
  2. Halve the eggplant lengthwise. Place them in the baking dish, cut sides up. Drizzle generously with olive oil and season to taste. Bake for 20 minutes or until tender.
  3. Scoop out the eggplant flesh with a spoon and mash it gently with a fork.
  4. In a skillet, heat 2 tablespoons olive oil over medium heat. Add Benoit's, tarragon, thyme and garlic to it. Cook over medium heat, stirring often, for 2 minutes, or until the garlic is fragrant.
  5. Add the sausage, breaking up with spoon and cooking until lightly browned.
  6. Add the tomatoes and bay leaf then season with Cajun Land, to taste. Cook, stirring often, for 3-4 minutes.
  7. Stir in the eggplant flesh. Continue cooking, stirring occasionally, for 7 minutes or until the mixture is pulpy and well flavored. Discard the bay leaf.
  8. Lower the oven temperature to 375°
  9. Stir the panko, ricotta and grated cheese into the eggplant mixture. Once the mixture is little cool, stir in the beaten eggs. Stuff the eggplant shells with the mixture.
  10. Return the shells to the baking dish. Sprinkle with olive oil and dried parsley. Bake the eggplant for 30-40 minutes or until the shells are tender when pierced with a skewer. During the last 10 minutes of baking sprinkle some grated cheese on top.
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