Sausage-Stuffed Eggplant Tarifi

Malzemeler

• 1 (1 1/2 pound) eggplant, halved lengthwise1 tablespoon olive oil0.5 pound bulk Italian sausage0.25 teaspoon garlic powder0.25 teaspoon dried Italian seasoning0.125 teaspoon black pepper2 cups spaghetti sauce, divided1 cup mozzarella cheese, divided2 tablespoons dry bread crumbs1 egg, beaten

Hazırlanışı

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Brush cut sides of eggplant with olive oil; place, cut-sides up, onto a baking sheet.
3. Roast in the preheated oven for 30 minutes, then allow to cool slightly. Keep the oven on.
4. Meanwhile, brown Italian sausage in a skillet over medium-high heat; drain off grease. Transfer sausage to a mixing bowl; season with garlic powder, Italian seasoning, and black pepper. Stir in 1/2 cup spaghetti sauce, 1/2 cup mozzarella cheese, bread crumbs, and egg; mix well.
5. Scoop out flesh of roasted eggplant, once cooled, to within 1/2-inch of the skin to create a shell. Roughly chop eggplant flesh; fold into sausage mixture. Divide evenly among two eggplant shells; sprinkle with remaining 1/2 cup mozzarella cheese.
6. Bake in the 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 1 1/2 cups spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.

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