Lasagna Stuffed Eggplant

• Gluten free

• Meat

  • 1/2 lb Italian sausage

• Produce

  • 2 Eggplants, medium
  • 2 tsp Garlic powder
  • 2 tsp Parsley, dried

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 cup Marinara sauce

• Dairy

  • 1 cup Mozzarella cheese
  • 1/2 cup Parmesan cheese
  • 1 container Ricotta cheese

Found on lemontreedwelling.com

Description

Ingredients

• 2 medium eggplants
• ½ lb. Italian Sausage
• 1 container ricotta cheese
• ½ c. parmesan cheese
• 2 eggs
• 2 tsp. dried parsley
• 2 tsp. garlic powder
• 2 c. marinara sauce
• 1 c. shredded mozzarella cheese

Directions

• Remove Italian Sausage from casings; brown over medium-high heat.
• In a small bowl, combine & mix ricotta cheese, parmesan cheese, eggs, parsley, and garlic powder.
• Cut eggplants in half lengthwise and scoop out centers, leaving about ½ inch of flesh.
• Prepare a large baking pan by spreading 1 c. marinara sauce to cover the bottom of the pan.
• Place eggplant halves on top of sauce.
• Spoon ricotta mixture evenly into eggplant, then top with cooked sausage, remaining marinara sauce, and shredded mozzarella cheese.
• Cover with foil.
• Bake at 350 degrees for 45 minutes.
• Remove foil and bake for an additional 15 minutes.