Mike's LawFare Kitchen

Lucky Luciano’s Stuffed Eggplant

One of my dearest friends is Brian “Lucky” Luciano who recently retired after over 25 years of service to the City of Virginia Beach as a Master Police Officer. He served as President and is currently Executive Director of the Virginia Beach Police Benevolent Association. He is my cohost on the Sunday Gravy Podcast on Spotify and, finally, he is a great cook who worked as a chef before joining the police department. This is a favorite and great for when it is raining outside on a lazy Sunday. Buon Appetito.

P.S. You can add chopped mushrooms to the stuffing as well.

Ingredients:

• 2 Medium Eggplants (About 12 Ounces Each)

• 3 Tablespoons Olive Oil

• 4 Italian Sausage Links (Mild or Spicy), Meat Removed From Casings

• 1 Small Onion, Diced

• 3 Garlic Cloves, Minced

• 1 1/2 Cups Chopped Canned Tomatoes

• 1 1/2 Tablespoons finely Chopped Fresh Basil

• Salt & Pepper To Taste

• 1/2 Cup Grated Pecorino Romano Cheese

• 1 Cup Shredded Mozzarella Cheese

Instructions:

1. Preheat oven to 400 degrees F.

2. Bring a large pot of water to boil.

3. Half the eggplants lengthwise.

4. Use a sharp knife or melon baller to scoop out the flesh, leaving a 1/2 inch border all around to create a shell.

5. Finely chop the eggplant flesh.

6. Drop the eggplant shells into the boiling water, after 3 minutes, use a slotted spoon to remove the eggplant to paper towels to drain.

7. In a large frying pan, heat the olive oil, then add the onion.

8. Cook 4 minutes until translucent.

9. Add the sausage meat, and continue to cook, breaking the meat up with two forks as it cooks.

10. Add the garlic and chopped eggplant, and continue to cook for 4 minutes, stirring often.

11. Add a cup of the tomatoes, basil, salt and pepper, and stir to mix well.

12. Cook for another 2 to 3 minutes.

13. Smear the remaining half cup of tomatoes into the bottom of an oven proof casserole dish.

14. Place the eggplant shells cut side up on top of the sauce.

15. Divide the sausage mixture evenly between the four eggplant shells.

16. Sprinkle tops with grated Pecorino Romano, then shredded mozzarella.

17. Cover with foil and bake 20 minutes.

18. Remove foil and bake until lightly browned and bubbly.

19. Serve and enjoy!