Ingredients

The following ingredients have 8 Servings
  • 2 large eggplants, (halved lengthwise)
  • 2 tablespoons Olive Oil
  • 1 small yellow onion, (diced)
  • 1 pound Italian sausage*
  • 4 to 5 cloves garlic, (minced)
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  • 1 cup hot water
  • 1 cup part-skim shredded mozzarella cheese

Instruction

  • Preheat oven to 400˚F.
  • Cut eggplants in half, lengthwise. Scoop out the flesh/pulp, leaving a 1/2-inch border around the eggplant shell. Chop up the pulp and set aside.
  • Place empty eggplant shells on a rimmed baking sheet; season the empty shells with salt and pepper, and let stand cut-side up.
  • Heat olive oil in a large skillet over medium high heat.
  • Add diced onions and chopped eggplant-flesh to the skillet; cook for 2 minutes.
  • Break up the sausage with your fingers and add it to the skillet; stir in garlic and season with parsley, thyme, oregano, salt and pepper, and cook until sausage is evenly browned. About 6 minutes.You can also break up the sausage using a wooden spoon while cooking, but I find it easier to work with it when I break it up beforehand.
  • Remove skillet from heat and taste the mixture for seasonings; adjust accordingly.
  • Using paper towels, wipe down the eggplant shells/boats.
  • Stuff the sausage mixture into the eggplant shells.
  • Pour hot water inside the baking sheet, around the eggplants.
  • Bake in the oven for 25 to 30 minutes, or until eggplant is tender.
  • Remove from oven and sprinkle cheese on top of each eggplant.
  • Bake for another 5 minutes, or until cheese has melted.
  • Remove from oven and serve.