Stuffed Eggplant Boats

Recipe submitted by Sharee Jeffs

2 medium eggplants, stems trimmed and halved lengthwise
1/2 lb. sweet Italian chicken sausage
1/2 small onion, finely diced
2 cloves garlic, crushed
1 1/3 c. crushed tomatoes
5 basil leaves
salt and pepper to taste
1/2 c. mozzarella cheese

Preheat oven to 400. Bring a large pot of water to boil. hollow out the flesh of the eggplant to create a boat, leaving 1/2 inch skin around to to create a shell. Drop the eggplant into the boiling water and cook minutes. Drain on a paper towel.

Brown the sausage, add onion and garlic and cook on medium low heat for 2-3 minutes, until onions are translucent. Add 1 c. chopped eggplant and cook 2-3 minutes . Add 1 c. crushed tomatoes, season with salt and pepper and cook 2-3 minutes. Remove from heat and stir in basil. Pour 1/3 c. crushed tomatoes on the bottom of a 9x13 baking dish and place eggplant boats on top. Season with salt and divide the sausage and sauce evenly among the eggplant boats. Top each with 2 T. mozzarella cheese. Cover with foil and bake 30 minutes until cheese is melted and eggplant is cooked through.