sausage-stuffed eggplant

Ingredients

• Servings: 2
• 1 (1 1/2 pound) eggplant, halved lengthwise
• 1 tablespoon olive oil
• 1/2 pound bulk italian sausage
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried italian seasoning
• 1/8 teaspoon black pepper
• 2 tablespoons dry bread crumbs
• 2 cups spaghetti sauce, divided
• 1 cup mozzarella cheese, divided
• 1 egg, beaten

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 400 degrees f (200 degrees c).
• brush cut sides of eggplant with olive oil and place, cut-side up a baking sheet. roast in preheated oven for 30 minutes, then remove and allow to cool slightly.
• meanwhile, brown the italian sausage in a skillet over medium-high heat; drain off the grease. place into a mixing bowl, and season with garlic powder, italian seasoning, and pepper. stir in bread crumbs, 1/2 cup of spaghetti sauce, 1/2 cup of mozzarella cheese, and the beaten egg; mix well.
• once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1/2-inch of the skin to create a shell. roughly chop the eggplant meat, and fold into the sausage mixture. divide evenly among the two eggplant shells, and sprinkle with remaining mozzarella cheese.
• bake in preheated oven until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes. while the eggplant is baking, warm the remaining spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.