Sausage Stuffed Aubergine | Recipe Finder
Preheat oven to 180 C / Gas 4. Scoop out the flesh of the aubergine, chop and reserve. Season skins with salt and pepper and coat with some olive oil; set aside
Ingredients
- 1 aubergine, halved lengthways
- salt and pepper to taste
- 125ml olive oil, divided
- 450g mild Italian sausage, casings removed
- 2 cloves garlic, chopped
- 2 tablespoons chopped fresh parsley
- 125ml white wine
- 240g Italian seasoned breadcrumbs
- 40g grated Parmesan cheese, divided
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