An easy and savory dinner gourmet made with Italian sausage, cheese and seasonings in an eggplant half.

INGREDIENTS

1/2 lb Italian sausage
1 onion, chopped
3 cloves garlic, minced
Pinch salt
1/4 cup finely chopped fresh parsley
1 tbsp dried basil
1 tsp dried thyme
1/4 tsp marjoram
1/4 tsp cayenne
1/2 cup plus 2 tbsp shredded mozzarella
1/2 cup plus 2 tbsp Parmesan cheese
1/4 cup Italian bread crumbs
1 egg, beaten
1 eggplant, cut in half and scooped
2 tomatoes, diced
Salt and pepper to taste
2 tbsp olive oil

• Prepare the oven to 350 degrees settings.
• Place a large skillet over medium heat. Cook sausage for about 10 minutes or until browned. Crumble into bits, drain and remove from pan.
• Using the same skillet, saute onion, garlic along with salt. Cook for about 5 minutes or until tender enough. Remove from heat.
• Combine sausage with parsley, basil, thyme, marjoram, cayenne, half cup mozzarella and Parmesan cheeses, bread crumbs and egg.
• Mix well and use as filling for the halved eggplants.
• Arrange the stuffed eggplants over a baking sheet and add tomatoes, salt and pepper on top. Drizzle with olive oil and bake for about 50 minutes or until tender.
• Makes about 4 servings.