Bite into our delicious Stuffed Eggplants made with Hellmann's® Real Mayonnaise, sweet Italian sausage and Parmesan cheese.
4 small eggplants
1 Tbsp. olive oil
2 sweet Italian sausage links, (about 3 oz.), removed from casing
1 cup chopped onion
1 cup chopped red bell pepper
1 clove garlic, finely chopped
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/2 cup shredded Parmesan cheese , divided
1/4 cup Italian seasoned dry bread crumbs
2 Tbsp. chopped fresh parsley leaves
Amount per serving
Calories from Fat260
Preheat oven to 350°. Spray baking sheet with no-stick cooking spray.
Cut eggplants in half lengthwise. Scoop pulp from eggplants, leaving 1/4-inch shells. Roughly chop pulp; set aside.
Heat oil in large nonstick skillet over medium-high heat and cook sausage, stirring frequently, until sausage is crumbly, about 3 minutes. Stir in onion and cook, stirring occasionally, until softened, about 3 minutes. Stir in red pepper and eggplant pulp and cook, stirring occasionally, until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Remove sausage mixture from heat, then stir in Hellmann's® or Best Foods® Real Mayonnaise, 1/4 cup Parmesan cheese, bread crumbs and parsley.