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Stuffed Eggplant (microwave)
by anonymous, Dec 4, 2006
A quick dish that tastes great

Preparation Time: 10-20 minutes
Cook Time: about 20 minutes
Total Time: about 40 minutes Yield: 1 batch
Servings: 3

1/2 pound ground Italian sausage
1 medium eggplant
1 cup sliced fresh mushrooms
1/2 cup chopped green bell pepper
1/4 cup chopped onion
1 clove garlic-minced
2 tablespoons olive oil
1/2 cup soft bread cubes
1/4 cup parmesan cheese, grated
1/2 teaspoon basil leaves
1/2 teaspoon salt
Dash black pepper
1/2 cup mozzarella cheese, shredded
1/8 teaspoon paprika

In small bowl or 1 quart casserole dish, microwave sausage on high for 2 to 3 minutes, or until meat is no longer pink
Drain, and set aside
Cut eggblane in half lengthwise
Scoop out pulp, leaving 1/4 inch shell
Chop pulp coarsely
In 2 quart casserole dish, combine pulp and remaining ingredients except mozzarella and paprika
Cover with wax paper
Microwave on high for 6 to 8 minutes, or until vegetables are tender
Spoon half of stuffing into each eggplant shell
Place stuffed shells in 8x8 inch dish
Cover with wax paper
Microwave on high for 6 to 7 minutes, or until eggplant is fork tender
Top with mozzarella cheese
Sprinkle with paprika

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