Recipes with Rachel: Eggplant season is here - The Edwardsville Intelligencer

Eggplants are underrated I think and when sautéed, their flavors are perfect and marry so well with other in-season produce, like tomatoes, which is exactly what I did here.

This dish takes about 45 minutes and is packed with flavors and nutrients. I treat the eggplant similar to spaghetti squash in this dish. The key to perfectly baking this eggplant “bowl” is to set them in a rimmed baking sheet with a little bit of water.

Tomato and Pork Stuffed Eggplant

Prep time: 15 minutes| Cook time: 30 minutes | Total time: 45 minutes

Ingredients

1 large eggplant

1/2 cup olive oil, divided into two parts

1 lb ground pork sausage

1/2 yellow onion, diced

1 small tomato, diced

1/2 cup Alfredo sauce

2 tbs parsley

1 tbs minced garlic

1 tsp thyme

1 tbs oregano

4 slices of provolone cheese

salt and pepper to taste

Recipe

Preheat the oven to 400 degrees.

Cut the eggplant in half longways so you have two long halves. Using a spoon, scoop out the inside of the eggplant and seeds.

Take pieces of the eggplant that do not have too many seeds and cut them into 1/2 inch pieces and set them aside. You’ll want to cut up about 1 to 2 cups worth of eggplant.

Using the divided olive oil, drizzle it over the two halves of scooped out eggplants and then add salt and pepper to taste. Set aside.

In a large saucepan, cook the ground pork sausage until it’s almost completely browned.

Add the onion, tomato, sliced eggplant, garlic, thyme and oregano.

Once the onion, eggplant and tomato begin to soften, add in the Alfredo sauce and stir until it coats everything.

Add a little bit of water to the rimmed baking sheet and set the two eggplant bowls on it.

Spoon the pork mixture into the bowls so each are filled to the top.

Put the eggplants into the oven at 400 for 25 minutes.

After 25 minutes, pull the eggplants out and lay two pieces of provolone on each eggplant half, sprinkle with parsley and bake for another 5 minutes so the cheese melts.

Remove from the oven and serve immediately!

Note: store in an airtight container and to reheat– bake at 350 for 20-25 minutes.

Rachel Tritsch, creator of Recipes with Rachel is a full-time working wife and mother of two little girls. She creates simple and delicious recipes for busy families like her own because family dinner around a table is important, but it doesn’t need to be hard. For more simple and delicious recipes, visit recipeswithrachelt.com or join my Facebook group, Recipes with Rachel.

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