The Sunday Cookbook: Baked Stuffed Eggplant with Sausage
4 small eggplants, or 1 medium to large eggplant
2 sausages, plant or meat-based (if meat, remove the casing)
1/2 onion, chopped
2 cloves garlic, minced
Salt and Pepper, for taste
Parsley, for taste
1/4 cup parmesan cheese
2 cups of tomato sauce
Shredded mozzarella cheese
Preheat the oven to 375° F. Prepare a baking dish with cooking spray or line with parchment paper and set aside.
Cut eggplants in half, longways. With a spoon, scoop out the insides of the eggplant, leaving enough to allow it to hold its shape. Set the "eggplant guts" aside for later.
Add a little oil to a frying pan over medium heat. Toss in the onions and garlic and cook until translucent. Then, add in the sausage meat, breaking it up as you add it to the pan. Cook until sausage is no longer pink.
Add in the eggplant guts and cook until the eggplant is soft. When done place into a bowl.
Add breadcrumbs until the mixture becomes dry and firm.
Add the egg, salt, pepper, parsley, and parmesan cheese to taste.
Take eggplant shells and fill with sausage mixture. Evenly distribute the tomato sauce over the top of each eggplant and sprinkle with mozzarella cheese, as desired.
Place in the oven for 30 minutes or until eggplant shells are cooked.