Stuffed Eggplant

I often stuff zucchini but had never attempted an eggplant. Being larger, the eggplant was easier to hollow out and stuff. This dish took less time to put together than my zucchini version. I saved the best part for last, these taste like traditional eggplant parm. but without all the calories.

Serves 6

3 medium to small eggplants, halved
1 lb sweet italian chicken sausage
1 small onion, diced
3 cloves of garlic, minced
1 14 oz can of diced fire roasted tomatoes
6 basil leaves, chopped
salt and pepper
3 tbsp olive oil
1 1/2 cups shredded mozarella cheese
6 tsp grated parmesan cheese

Preheat the oven to 400. Bring a large pot of salted water to a boil. Halve the eggplants and using a melon baller, scoop out the flesh. Leave some flesh along the sides to give the shell support. Preheat a large skillet with the oil. Squeeze the sausage out of its casings and brown in the skillet. Roughly chop the eggplant flesh and add to the browned sausage along with the onions and garlic. Season with salt and pepper. Cook the veggies until they begin to soften. Add the tomatoes and continue to cook until heated through. Stir in the basil and turn off the heat. Place the eggplant shells in the boiling water and cook for 3 minutes. Remove the eggplant from the water and allow to drain. Brush the skin side of each eggplant with the remaining tablespoon of oil and place the eggplant shells on a baking dish lined with a silpat or parchment paper. Fill each shell with the sausage mixture and top each with a tsp of parmesan cheese and 1/4 cup of mozarella. Bake for 20- 25 minutes. Serve,