Stuffed Eggplant Parmigiana

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 small eggplants
• 1 lb italian sausage
• 1 (1 lb) can tomato
• 1 (6 ounce) can tomato paste
• 2 tablespoons parsley
• 1 garlic clove
• 1/2 teaspoon salt
• 1/2 teaspoon oregano
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese

Recipe

• 1 preheat oven to 350 degrees. mince the garlic. cut eggplants in half and scoop out the pulp; dice.
• 2 remove the casing from the italian sausage. brown the sausage in a skillet; drain well.
• 3 add the tomatoes, tomato paste, parsley, garlic, salt and oregano. cover and simmer 15 minutes.
• 4 add the diced eggplant pulp. cover and simmer 15 minutes longer.
• 5 place the eggplant shells in a greased 13x9x2 baking dish. divide half of the sauce among the eggplant shells. sprinkle with the mozzarella cheese.
• 6 heap remaining sauce on the shells and sprinkle with parmesan cheese.
• 7 bake, uncovered, 30 minutes.