Stuffed Regina Eggplant
2 Regina eggplants cut in half splitting stem
½ lb. Nino’s Italian sausage (approx. two links)
1/3 cup Nino’s Italian seasoned bread crumbs
¼ cup sherry cooking wine (optional)
¼ cup water
¼ cup pine nuts
½ cup shredded mozzarella (gorgonzola may be substituted for a much richer flavor)
¼ cup olive oil
1 bunch scallions
Cut eggplants in half, coat cut side with olive oil and bake face up in oven at 400 degrees for 20 minutes. Cool and scoop out insides, retaining both removed part and shell.
Toast pine nuts in pan on stove until just golden color.
Chop removed eggplant into ¼ inch dices.
Remove sausage from casing, mix with breadcrumbs, water, sherry, pine nuts, and eggplant removed in step one. Sauté together in pan until sausage is browned and liquid is reduced to a sauce thickness.
Stuff eggplant halves with equal amounts of mixture, top with mozzarella cheese, and bake in oven at 350 degrees for 15 minutes or until cheese is melted. Remove from oven, top with chopped scallions.