ITALIAN STUFFED EGGPLANT

The Divine Miss M sent me this recipe

saying that I would just have to try this! 

It just so happened that I had two fresh eggplants in the fridge,

so it was just the inspiration I needed for dinner that evening!

This was dinner prepared by Miss M......

Now you know this must be good when a little

seven year old gives this two thumbs up!

Looks like he enjoyed dinner since his plate is licked clean.....

2 eggplants,               halved lengthwise 2 T. olive oil 1/2 pound bulk Italian sausage 1 onion, diced 2 cloves garlic, minced 1/4 teaspoon garlic powder           1 t. dried Italian seasoning

1/4 t. black pepper 2 T. dry Italian bread crumbs 2 cups marinara sauce, divided 2 cups mozzarella cheese, divided 1 egg, beaten

	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, garlic and onion 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 cup of marinara sauce, 1 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 eggplant shells, and sprinkle with remaining mozzarella cheese.
	Bake in preheated oven @ 350 degrees F. until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes.

It's a Foodie Friday Day!

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