Marshalls Abroad

Fall Life Summer Verdura

Stuffed Eggplant for the End of Summer

What a summer this has been… We left our beautiful Okinawa after three years, moved back to the States (hooray for having a year to be back here!), got to spend quality time with a lot of our family, we’re still trying to see and catch up with friends, moved into a house in Monterey, have ridden our bikes, camped, have had many fires going in our fireplace & chiminea (Monterey is chilly in the summer), we lost one of Cam’s best friends, and his Aunt Carol, watched one of my best friends get married, celebrated Cam’s 31st in Napa, lost our second baby, celebrated John Shea’s first birthday and have started learning Croatian.  It’s been fun and relaxing at times, sad and hard at others. A lot of life has happened this summer. God has been so good, and so gracious to us in all of it.

This summer is almost over, but I’m still soaking up all the delicious produce at our farmer’s market: eggplants (in season until October!), peaches, summer squash, zucchini, tomatoes, basil…

And this delicious eggplant stuffed with zucchini, garlic, gorgonzola and sausage.

Stuffed Eggplant for the End of Summer
{serves 2-3}

2 large eggplants (not Japanese)
2-3 zucchini, green or yellow, diced
1 yellow onion, chopped
1 egg
3-4 oz gorgonzola
1/2 C breadcrumbs
1/2 lb (about 3 links) spicy Italian sausage (or chorizo or your favorite) 
3 tsp garlic, crushed, about 8 cloves
olive oil
parmesan for topping
fine sea salt & cracked pepper
fresh basil for garnish

Preheat the oven to 350 degrees F.

Slice the eggplants in half, lengthwise. Using a sharp knife, carefully cut around the inside of the eggplant so that you can scoop out the meat of it. Leave just a thin layer — about 1/4 inch thick –enough to hold the stuffing when baked. Set aside the eggplant shells on a parchment paper lined baking sheet. Chop the eggplant meat.

Over medium heat, saute the chopped onions and garlic with a good glug of olive oil for 1-2 minutes. Add in the sausage (if not already cooked) and then the zucchini, a pinch of salt, and saute until tender and the sausage cooked through. If you are using unseasoned meat, be sure to season well. Empty the saute pan into a large bowl and return to heat. Saute the chopped eggplant with a pinch of salt and a good glug of olive oil until tender. Add to the bowl. Add in the breadcrumbs, beat egg, a good pinch of salt and pepper and the gorgonzola, which will become creamy from the heat of the vegetables. Gently combine.

Drizzle olive oil and a bit of sea salt over the eggplant shells and fill each with the stuffing. Top with shaved parmesan and bake for 45 minutes to an hour, or until lightly browned on top. Remove from the oven, shave more parmesan on top and fresh basil. Serve immediately. It’s wonderful with a chilled glass of Chardonnay!


Comments

  1. Alyssa says

    These look amazing! I am vegetarian, so I'm going to try to make this without the meat. Hopefully it turns out just as great as yours! It seems to have been a very busy summer for your family and I am thankful you share it with all of us. You carry it all with beauty and grace and I love you are my sister in Christ! I pray God continues to bless your family and bless you with another addition in His perfect timing.

    • Amanda Marshall says

      Alyssa!! thank you SO much!! Thank you for your prayers and I love too that we're sisters in Christ!

      I think it'll still taste delicious without the meat.. I actually meant to add that in my post – thank you for the reminder!

  2. Katie Cook says

    Wow! What a summer you have had. I am really hoping we can meet up with you guys before you leave for Croatia next year!! I am so sorry about your loses! And I'm so happy you were there to wish Suz and Ian a happy marriage:) love you! xoxo Katie

  3. Alex says

    What a summer. You handle loss with such grace though. As for this recipe, I don't even like egg plant, but this looks AMAZING! May have to give it another try. 🙂

  4. Caravan Sonnet says

    What a summer you have had sweet friend! I love how you said "A whole lotta life has happened this summer! God has been so good, and so gracious to us in all of it."- I can completely relate to your comment (in different ways in situations) and found myself nodding my head as I read it! Sending you hugs across the miles as you continue to walk the rest of this summer and into fall.
    🙂 Rebecca
    p.s.- THESE look DELICIOUS! 🙂 I love eggplant!! 🙂

  5. Heather K says

    this sounds delicious! I've been staring at the eggplants at the farmers markets here with no idea what to make with them…I'm absolutely going to try this!

  8. Caroline says

    Oh my goodness! I made these for dinner last night and they were so good. Since I'm a vegetarian, I used tofu Boca crumbles that I seasoned and feta instead of blue cheese (since feta is my favorite) and they were still amazing. I'm actually sending my mom your recipe for her to make tonight! Thank you so much! This will be something I made many times over the summer!

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