Prep Time: 30 minutes

Serves: 2

Ingredients:

1 large eggplant

2 T. extra-virgin olive oil, divided

1 lb. ground sausage

Salt and freshly ground black pepper

1 small onion, diced

1 red, orange, or green pepper, diced

5 cloves garlic, minced

2 tsp. dried parsley leaves

2 tsp. dried basil leaves

1 C. grated Parmesan, divided

1/2 C. Mozzarella cheese

1/4 C. Italian bread crumbs

1 C. marinara sauce or pasta sauce

What to do:                

Preheat oven to 350 degrees.

Line a large baking sheet with a non stick baking mat or tin foil; set aside.

Cut eggplant in half, scoop out the center (leaving just enough meat inside the skin so that it holds its shape when baked). Add 1 tablespoon of olive oil to a medium-sized sauté pan over medium heat. Add the sausage, onion, pepper, garlic, parsley and basil to the pan and sauté until it browns slightly no there is no pink showing and everything is cooked through. Mix in the parmesan, bread crumbs and marinara sauce.

Fill the eggplant halves with this mixture, dividing it evenly among the 2 halves. Place eggplant on prepared pan. Bake for 15 minutes, then top with mozzarella cheese, bake another 15 minutes or until cheese has melted.