Hal 333 Posted September 1, 2021 1 loaf Italian Bread , medium length , fresh or left from another meal . 1lb mild Italian sausage or hot if preferred . 1 med eggplant cubed . Mine were frozen from the garden . 1 small cam mushrooms or fresh portobello or baby Bella’s . 1/2 small onion diced . Olive oil ( to sauté ) Balsamic vinager ( for kick , I used Sicilians lemon balsamic from Crystal City ) brings flavors together . Brown the sausage with the onions , set aside . Sauté cubed eggplant and mushrooms in olive oil , eggplant will suck up oil so be generous ( I also used Blood Orange olive oil from Chrystal city it and balsamic really add flavor here . Balsamic is to taste . Then add sausage back in , stir to combine . Salt and pepper to taste . Cut the top third from the Bread , dig out the “guts “ crumble this in with sautéed mixture ( will probably need more oil as you mix , kind of a dressing texture , add a little oil as you go ) brush bread bowl with olive oil ( plain ) , spoon in mixture , okay to smush it down a bit or leave it humped up . A little of that shaky cheese in your fridge , you know Parmesan Romano on top of mixture ( not too much ) . Top with American cheese I used four slices , or mozzarella if you like . Little bit more of that shaky cheese on top and a pinch of Italian seasoning to finish . Bake 20 Minutes at 375 or until cheese is brown . No eggplant , zucchini is fine . Probably good with a tomato diced up . You can use plain olive oil but the oils from Crystal City and Balsamics are great for this and also make a delicious salad dressing emulsion for those eating healthy . Wow took me longer to make up this recipe than to actually make it , but that’s it , exactly as I made it ( or made it up off the top of my head ) LOL ! Quote Share this post Link to post Share on other sites