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.
Originally Submitted
5/27/2024
0 Out of 5 from
0 reviews
You can add this Sausage-Stuffed Eggplant recipe to your own private DesktopCookbook.
