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.
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, 4–5 minutes.
Add onion and garlic and sauté until onion is softened, 2–3 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, 10–15 minutes.
% Daily Value*
Total Fat 47g 72%
Saturated Fat 17g 85%
Cholesterol 92mg 30%
Sodium 1684mg 70%
Carbs 32g 10%
*Percent Daily Values are based on a 2,000 calorie diet.