Ingredients

• 2 medium eggplants
• 1 pound Italian sausage, casings removed
• 3 cups tomato sauce
• 1/2 cup ricotta cheese
• Salt and freshly ground black pepper
• 1/2 cup shredded mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh basil

Preparation

Preheat the oven to 375°F.
In a large oven-safe baking dish, spread 1 cup of tomato sauce evenly to coat the bottom. Set aside.
Cut eggplant in half lengthwise and scoop out the centre. Roughly chop the scooped out eggplant pieces and set aside.
Place eggplant “boats” into baking dish, cut side up.
In a large skillet, heat the oil over medium-high heat. Add the sausage and cook, breaking it up with the side of a spoon, until it is no longer pink. Add the scooped out eggplant and cook for another 1 to 2 minutes. Add 2 cups of the tomato sauce, ricotta cheese, salt and pper. Mix well and cook just until the mixture is heated through.
Spoon the mixture into eggplant “boats” and top with mozzarella and Parmesan cheeses.
Cover the dish with aluminum foil and bake for 15 to 20 minutes. Remove foil and bake for another 5 to 10 minutes or until eggplant is fork tender and cheese is golden. Garnish with fresh basil.
Serve immediately.