Sausage-stuffed Eggplant

By Jaclyn

Ingredients

• 1 (1 1/2 lb) eggplant, halved lengthwise
• 1 T olive oil
• 1/2 lb bulk Italian sausage
• 1/4 tsp garlic powder
• 1/4 tsp dried Italian seasoning
• 1/8 tsp black pepper
• 2 T breadcrumbs
• 2 c. spaghetti sauce, divided
• 1 c. mozzarella cheese, divided
• 1 egg, beaten

Preparation

Step 1

1.) Preheat oven to 400.

2.) 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.

3.) Meanwhile brown the 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 breadcrumbs, 1/2 c. spaghetti sauce, 1/2 c. mozzarella and the beaten egg; mix well.

4.) Scoop flesh out of eggplant within 1/2 in of skin to create a shell. Roughly chop eggplant meat and fold into sausage mixture. Divide evenly among 2 shells and sprinkle with remaining cheese.

5.) Bake until filling has set and cheese is bubbly and golden brown, about 30 minutes.