Stuffed Eggplant Parmigiana - cooking recipe

Ingredients

2 small eggplants
1 lb Italian sausage
1 (1 lb) can tomatoes
1 (6 ounce) can tomato paste
2 tablespoons parsley
1 garlic clove
1/2 teaspoon salt
1/2 teaspoon oregano
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese

Preparation

Preheat oven to 350 degrees. Mince the garlic. Cut eggplants in half and scoop out the pulp; dice.
Remove the casing from the Italian sausage. Brown the sausage in a skillet; drain well.
Add the tomatoes, tomato paste, parsley, garlic, salt and oregano. cover and simmer 15 minutes.
Add the diced eggplant pulp. Cover and simmer 15 minutes longer.
Place the eggplant shells in a greased 13x9x2 baking dish. Divide half of the sauce among the eggplant shells. Sprinkle with the mozzarella cheese.
Heap remaining sauce on the shells and sprinkle with Parmesan cheese.
Bake, uncovered, 30 minutes.