STUFFED EGGPLANT

Makes 2 meals of 3P, 2.5C, 4 to 5 F


Directions:


1 eggplant, inside scooped out and chopped, leaving ¼ to ½ inch shell (2C)
1 T olive oil (9F)
1 clove garlic, minced
1 onion chopped (1C)
6 blocks chicken sausage; for this recipe, remove meat from casing (6 P)
1 cup fennel, chopped (1C)
1 cup mushrooms, chopped (1/4C)
Scant ½ cup spaghetti sauce (3/4C)
Soy sauce (or Bragg’s Liquid Aminos), salt &pepper, onion powder, basil, and oregano
Small amount of shredded cheese for garnish if desired

While preparing the stuffing, bake the eggplant shells in a baking dish covered with foil at 375 degrees F until they become soft. Do not overcook.

To make the stuffing: In a large skillet, sauté onion in olive oil. Add sausage. When cooked, add fennel, mushrooms, and chopped eggplant. Continue to sauté until the fennel is tender. Stir in spaghetti sauce and seasonings.

Fill shells and return to oven, uncovered, for 10 - 15 min.

Serve garnished with cheese if desired.



VARIATION:

Eliminate the spaghetti sauce and half (3 blocks) of the sausage; add 3/4 block of chopped apple and 3 blocks of cubed mozzarella. Delicious!