Eggplant Cups with Cornbread Stuffing

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Cut the eggplants into 1-inch chunks.

3. 3

   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.

4. 4

   Lightly spray a baking sheet with nonstick cooking spray.

5. 5

   Place the cups, scooped side up, onto the sheet pan and lightly spray them with cooking spray.

6. 6

   Season them with salt and pepper.

7. 7

   Bake the cups until they are just softened but not collapsed, 10 to 15 minutes.

8. 8

   While the eggplant cups are baking, heat the oil in a skillet over medium heat.

9. 9

   Add the sausage, breaking it up with a fork, and cook for 6 to 8 minutes until cooked through.

10. 10

    Stir in the corn muffin crumbles, broth, and Italian seasoning.

11. 11

    Cook until the liquid is absorbed, about 2 minutes.

12. 12

    Fill the eggplant cups with the sausage mixture.

13. 13

    Transfer to platter and garnished with chopped chives, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.