LuAnn doubled this recipe tonight, making the modifications shown. There were six of us here for supper; four liked it very much and wanted seconds; 2 year old GS ate his - but only when bribed with a cookie (!); unfortunately, Angel Cake still is very adamant about her dislike of eggplant.
Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
1 (1 1/2 pound) eggplant, halved lengthwise
1 Tablespoon olive oil
1/2 pound bulk Italian sausage (LuAnn used vegetarian "sausage")
1/4 teaspoon garlic powder
1/4 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
2 Tablespoons dry bread crumbs (LuAnn used saltine cracker crumbs)
2 cups spaghetti sauce, divided
1 cup mozzarella cheese, divided (LuAnn used Veggie Mozzarella-style "cheese")
1 large egg, beaten (LuAnn substituted 1/4 cup mashed extra firm silken tofu)
Preheat oven to 400ºF (200ºC).
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.
Source: allrecipes.com; recipe submitted by Tanya Belt
Posted by LuAnn for KRT