- 2 medium eggplants
- ½ lb. Italian Sausage
- 1 container ricotta cheese
- ½ c. parmesan cheese
- 2 eggs
- 1 tsp. dried parsley
- 2 tsp. garlic powder
- 2 c. marinara sauce
- 1 c. shredded mozzarella cheese
Remove sausage from casing and cook in skillet until browned.
Combine ricotta, parmesan, eggs, parsley and garlic powder.
Cut eggplant in half, lengthwise. Scoop out inside leaving a 1/2 inch border around edges.
Divide ricotta mixture evenly between eggplant halves.
Spoon sausage over ricotta.
Top with remaining marinara and mozzarella cheese.