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Sausage-Stuffed Eggplant

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Sausage-Stuffed Eggplant



Ingredients :

  • 1 (1 1/2 pound) eggplant
  • halved lengthwise
  • 1 tablespoon olive oil
  • ½ pound bulk Italian sausage
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried Italian seasoning
  • ⅛ teaspoon black pepper
  • 2 tablespoons dry bread crumbs
  • 2 cups spaghetti sauce
  • divided
  • 1 cup mozzarella cheese
  • divided
  • 1 egg
  • beaten
  • Methods :

  • Preheat oven to 400 degrees F (200 degrees C).
  • Brush cut sides of eggplant with olive oil and place, cut-side up onto 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.
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