Sausage Topped Eggplant

More garden produce turned into tasty meals . . .

Sausage Topped Eggplant served with roasted cherry tomatoes

Sausage Topped Eggplant

One 3/4 to l lb. eggplant

About 1 tablespoon olive oil 

Italian seasoning 

Kosher salt 

Freshly ground black pepper 

Garlic powder 

Marinara sauce (jarred or homemade)

About 1/2 cup sausage, browned

Fresh or shredded mozzarella 

1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.
2. Halve the eggplant, then use a paring knife to cut vertical and horizontal slits into the flesh about 3/4-inch apart, creating crosshatches across the whole surface without piercing the skin on the other side. Place the halves on the lined baking sheet flesh-side up.
3. Drizzle and then brush  olive oil over each of the halves, then sprinkle both with the Italian seasoning, salt, pepper and garlic powder. 
   
4. Roast until the eggplant is softened and golden brown on top, 15 to 20 minutes. 
5. Remove the eggplant from the oven and spread marinara on each half, then top with browned sausage and cheese. (At this point, eggplant halves could be refrigerated and baked later. Allow to return to room temperature before baking or add extra baking time.)
   
   
   
   
6. Return to the oven and bake until the cheese is golden and bubbling, another 8 to 10 minutes. 

Recipe without photos . . .
Sausage Stuffed Eggplant

One 3/4 to l lb. eggplant

About 1 tablespoon olive oil 

Italian seasoning 

Kosher salt 

Freshly ground black pepper 

Garlic powder 

Marinara sauce (jarred or homemade)

About 1/2 cup sausage, browned

Fresh or shredded mozzarella 

1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.
2. Halve the eggplant, then use a paring knife to cut vertical and horizontal slits into the flesh about 3/4-inch apart, creating crosshatches across the whole surface without piercing the skin on the other side. Place the halves on the lined baking sheet flesh-side up.
3. Drizzle and then brush  olive oil over each of the halves, then sprinkle both with the Italian seasoning, salt, pepper and garlic powder. 
4. Roast until the eggplant is softened and golden brown on top, 15 to 20 minutes. 
5. Remove the eggplant from the oven and spread marinara on each half, then top with browned sausage and cheese. (At this point, eggplant halves could be refrigerated and baked later. Allow to return to room temperature before baking or add extra baking time.)
6. Return to the oven and bake until the cheese is golden and bubbling, another 8 to 10 minutes.