2 eggplants (about 400g each), ends trimmed
1 pkg (454g) Longo’s Sweet or Hot Italian Sausage Meat
1/2 cup chopped fresh parsley
1 jar (473mL) Longo’s Vodka Sauce, divided
1 cup shredded Asiago cheese, divided
Longo’s Extra Virgin Olive Oil
Salt and pepper
- •Cut eggplants in half lengthwise and scoop out insides, leaving a 1/2-inch well. Chop up removed insides of eggplants. Place eggplant halves in a 13 x 9-inch baking dish with 1/2 cup of water. Drizzle 2 tbsp Longo’s Extra Virgin Olive Oil over eggplants and sprinkle with 1/2 tsp each salt and pepper. Bake in preheated 400°F oven for 10 minutes.
- •Meanwhile, heat 3 tbsp Longo’s Extra Virgin Olive Oil in skillet over medium-high heat and cook 1 chopped onion, 4 minced cloves garlic and chopped eggplant with 1/2 tsp each salt and pepper. Cook, stirring, for 10 minutes or until softened and starting to brown. Add sausage meat and parsley, cook for about 8 minutes or until browned. Remove from heat and stir in half the sauce and half the cheese.
- •Pour remaining sauce into bottom of eggplant baking dish. Spoon filling into eggplants, cover and bake for 20 minutes. Uncover and sprinkle with remaining cheese, bake for 10 minutes or until cheese is melted and golden.
- •If sausage meat is not available, simply use sausages and remove from casings.
- Protein 54g
- Fibre 7g
- Fat 34g
- Sugar 4g
- Carbs 27g
- Sodium 2,120mg