1 medium eggplant (1 ¼ lb.)
1 large Spanish onion, chopped
2 garlic cloves, minced
¼ cup olive oil
1 ½ cups freshly grated parmesan cheese
½ cup red wine
1 jar Newman's Own® Sockarooni Pasta Sauce
6 large portobello mushroom caps (about 4 oz. each)
1 ½ pounds sweet chicken sausage (optional)
Preheat oven to 400°F. Pierce eggplant with fork. Bake eggplant on foil-lined cookie sheet in center of oven for 45 minutes or until soft. Remove and let cool.
While eggplant is baking, sauté onion and garlic in olive oil over medium heat in non-stick pan until translucent, about 15 minutes (do not brown). Set aside in large bowl. Once cooled, slit eggplant skin and scoop out pulp; mash. Stir eggplant and ¼ cup grated cheese into onion mixture.
Remove casing from sausage; coarsely chop sausage. In same skillet, sauté sausage until thoroughly cooked, about 12 minutes. Add sausage to onion mixture.
In 2-quart saucepan, heat red wine to boiling over medium-high heat; simmer for 4 minutes. Stir in pasta sauce; set aside.
In 15 ½' by 10 ½' jelly-roll pan, place mushroom caps, rounded side up. Brush remaining 2 tablespoons oil over tops of mushrooms and bake 10 minutes.
Turn over mushrooms, rounded side down. Spoon 2 tablespoons sauce mixture into each mushroom; top with ½ cup eggplant mixture, then 2 tablespoons sauce mixture. Sprinkle with remaining grated cheese.
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