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Lunch / Dinner

Roasted Eggplant with Italian Sausage

This is a hearty meal of twice-baked eggplant with a savory Italian filling of sausage, cheese and spicy tomato sauce.


2 servings

Total Time

50 minutes

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Preheat oven to 400°.

Brush cut sides of eggplant with oil and set on a baking sheet. Roast eggplant, cut sides up, until browned, 15 minutes. When cool enough to handle, scoop out eggplant flesh, leaving a ½-inch border around skin; coarsely chop flesh and reserve shells.

Sauté sausage in a nonstick skillet over medium-high heat, breaking up chunks with a potato masher. Add fennel while browning sausage, cook until sausage is nearly cooked through, 45 minutes.

Add onion and garlic and sauté until onion is softened, 23 minutes; transfer to a bowl.

Stir in chopped eggplant, tomatoes, pasta sauce, oregano, and ½ cup mozzarella; divide between eggplant shells. Top eggplant with remaining &frac;12; cup mozzarella and return to oven; roast until mozzarella is browned and bubbly, 1015 minutes.

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