Eggplant Cups with Cornbread Stuffing
Ingredients
- 5 Japanese eggplants
- Nonstick cooking spray
- Kosher salt and freshly ground black pepper
- 2 tablespoons canola oil
- 3 hot or sweet Italian sausages, removed from their casings
- 1 large or 2 small corn muffins, crumbled
- 1/2 cup chicken broth
- 1 teaspoon Italian seasoning
- Chopped chives, for garnish, if desired
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