Eggplant Cups with Cornbread Stuffing
- 5 Japanese eggplants
- Nonstick cooking spray
- Kosher salt and freshly ground black pepper
- 2 tablespoons canola oil
- 3 hot or sweet Italian sausages, removed from their casings
- 1 large or 2 small corn muffins, crumbled
- 1/2 cup chicken broth
- 1 teaspoon Italian seasoning
- Chopped chives, for garnish, if desired
Preheat the oven to 350 degrees F.
Cut the eggplants into 1-inch chunks. Scoop out the flesh with a melon baller or teaspoon measure to form small cups, making sure not to go all the way through the bottom. Lightly spray a baking sheet with nonstick cooking spray. Place the cups, scooped side up, onto the sheet pan and lightly spray them with cooking spray. Season them with salt and pepper. Bake the cups until they are just softened but not collapsed, 10 to 15 minutes.
While the eggplant cups are baking, heat the oil in a skillet over medium heat. Add the sausage, breaking it up with a fork, and cook for 6 to 8 minutes until cooked through. Stir in the corn muffin crumbles, broth, and Italian seasoning. Cook until the liquid is absorbed, about 2 minutes. Fill the eggplant cups with the sausage mixture. Transfer to platter and garnished with chopped chives, if desired.
Recipe courtesy Sandra Lee
Recipe courtesy of Rachael Ray