Name: Sausage-Stuffed Eggplant
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Eggplant, halved lengthwise - 1 (1 1/2 pound); Olive oil - 1 tablespoon; Bulk Italian sausage - ½ pound; Garlic powder - ¼ teaspoon; Dried Italian seasoning - ¼ teaspoon; Black pepper - ⅛ teaspoon; Dry bread crumbs - 2 tablespoons; Spaghetti sauce, divided - 2 cups; Mozzarella cheese, divided - 1 cup; Egg, beaten - 1

Ingredients for - Sausage-Stuffed Eggplant

1. Eggplant, halved lengthwise 1 (1 1/2 pound)

2. Olive oil 1 tablespoon

3. Bulk Italian sausage ½ pound

4. Garlic powder ¼ teaspoon

5. Dried Italian seasoning ¼ teaspoon

6. Black pepper ⅛ teaspoon

7. Dry bread crumbs 2 tablespoons

8. Spaghetti sauce, divided 2 cups

9. Mozzarella cheese, divided 1 cup

10. Egg, beaten 1

How to cook deliciously - Sausage-Stuffed Eggplant

1 . Stage

Preheat oven to 400 degrees F (200 degrees C).

2 . Stage

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 . Stage

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.

4 . Stage

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.

5 . Stage

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.