Ingredients

  • 1/2 cup plain breadcrumbs
  • 28 ounce can of whole peeled plum tomatoes (with or without basil is fine)
  • 1 Tablespoon capers, drained and smashed
  • uncooked pasta, prepared according to directions or homemade pasta
  • 1/2 teaspoon dried basil leaves
  • 2 eggplants, cleaned and dried
  • 8 ounces fresh mozzarella cheese, sliced
  • 1 garlic clove, smashed, peeled and minced
  • 2 garlic cloves, smashed, peeled and minced
  • 2 Tablespoons olive oil
  • 2/3 cup diced onion (about 3/4 medium onion)
  • 1/4 teaspoon dried oregano
  • 1/2 pound chicken or pork mild Italian sausage, uncased
  • salt

Ready In 90 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Heat oven to 375 degrees F.Halve the eggplants and scoop out the middle. It may be helpful to cut out of the edges and then scoop out. Rub with salt and let stand to sweat. Dice the eggplant innards that you scooped out. (Right now is a good time to start the sauce.)
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Step 2

  • Heat 2 Tablespoons of olive oil in a French oven and add sausage. Use wooden spatula to break up the sausage. Cook for about 8 to 10 minutes.
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  • Length: 8 minutes

Step 3

  • Remove cooked sausage and place in a clean bowl. Set aside.
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Step 4

  • Add 1 Tablespoon of olive oil to French oven.
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Step 5

  • Add onions and cook for 3 minutes.
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  • Length: 3 minutes

Step 6

  • Add garlic and cook for 2 minutes.
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  • Length: 2 minutes

Step 7

  • Add eggplant and 2 more Tablespoons of olive oil and season with salt and pepper. Cook for 6 to 8 minutes, stirring occasionally.
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  • Length: 6 minutes

Step 8

  • Add back the cooked sausage and breadcrumbs and cook for about 5 to 6 minutes. The breadcrumbs should be soaked into the eggplant mixture.
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  • Length: 5 minutes

Step 9

  • Remove eggplant filling from heat and add capers and mix. Season with salt and pepper. Rinse out eggplant shell halves and wipe dry with a paper towel.
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Step 10

  • Place upside on a covered baking sheet to remove excess water.Stuff eggplant with cooked eggplant mixture and place in a casserole baking dish. Ladle tomato sauce into the baking dish underneath the eggplant and a little bit on top of each eggplant.Cover baking dish with foil and bake for 35 to 40 minutes at 375 degrees F.Uncover and add sliced mozzarella cheese on top each of each eggplant to cover.
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  • Length: 35 minutes

Step 11

  • Bake for another 5 minutes and then broil for another 5 minutes.
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  • Length: 10 minutes

Step 12

  • Serve with cooked pasta.Tomato Sauce
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Step 13

  • In a heavy bottomed pot, saut the onion with olive oil for about 3 to 5 minutes on medium high, until onions are softened.
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  • Length: 3 minutes

Step 14

  • Add garlic and cook for 60 to 90 seconds.
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Step 15

  • Add whole tomatoes with juice plus 1 cup of water to the pot. Break down tomatoes with a wooden spoon or rubber spatula.
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Step 16

  • Add dried basil. Lower heat and allow sauce to simmer while prepping the rest of the eggplant dish. Season with salt and pepper.
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